Spring Asparagus and Pancetta Fettucine

1. In small sauté pan on medium high heat, sauté pancetta until crisp. Remove from pan, drain on paper towels and set aside.
2. In another larger sauté pan, heat 1 tablespoon of butter. Add in garlic, onion and mushrooms. Sauté until slightly softened.
3. Add asparagus to the same pan and continue to sauté until asparagus has softened but is still somewhat crisp to the bite (al dente).
4. Meanwhile, in large pot, boil 4 litres of water with 1 tablespoon of salt. Boil pasta for about 8 minutes or until al dente. Drain and pour back into pot.
5. Toss in remaining 3 tablespoons butter, salt, pepper, and Parmesan (reserve some to top your pasta).
6. Serve pasta topped with asparagus mixture and pancetta (alternately, you can stir the asparagus mixture right into the pasta). Garnish with remaining Parmesan.