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Fettuccine with Creamy Pork & Asparagus Sauce

Ground pork, asparagus tips, and tender strands of pasta are bathed in a creamy wine sauce in this delicious, yet easy-to-make dish from J. Vela Palomino, a enthusiastic cook from Cusco, Peru. Sprinkled with tangy queso fresco and garnished with chopped parsley, it’s ideal for both a quick weeknight dinner and special occasion.

Fettuccine with Creamy Pork & Asparagus Sauce
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings (1 cup per serving)
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  • 12 ounces dry fettuccine pasta
  • 2 teaspoons butter
  • 1 medium onion
  • 1 lb. ground pork
  • Salt and ground black pepper to taste
  • 1 1/2 cups (about 1/2 lb.) fresh asparagus, tips and tender stalks cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 ounces grated queso fresco or Parmesan cheese or more to taste
  • Chopped fresh parsley or cilantro (optional)


COOK fettuccine according to package directions.

MEANWHILE, MELT butter in large skillet on medium low heat. Add onions; cook until lightly golden about 3 minutes. Add ground pork; cook on medium heat stirring constantly, until no longer pink; drain. Stir in asparagus tips. Season with salt and pepper. Add wine; bring to a boil and cook, stirring occasionally, for about 10 minutes to reduce. Reduce heat to low; add evaporated milk. Simmer, stirring occasionally, for about 5 minutes.

COMBINE pork and asparagus sauce with drained fettuccine. Serve immediately sprinkled with a little queso fresco and parsley, if desired. Remaining cheese can be served along with pasta and sauce.