- 1 pound fettuccine
- 1/4 pound pancetta bacon, diced
- 1 quart heavy cream, divided
- 5 cloves garlic, minced
- 1 pint cherry tomatoes
- 1/2 cup coarsely chopped fresh basil
- ground black pepper
- 1 cup freshly grated Parmesan cheese
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Place the pancetta in a large, deep skillet, and cook and stir over medium heat until lightly browned, about 5 minutes. Drain the pancetta on a paper towel-lined plate.
- Heat 1/2 of the heavy cream in the skillet over medium heat. Stir in the fettuccine, and bring to a boil. Add the remaining heavy cream, garlic, pancetta, tomatoes, and basil. Cook and stir until the sauce is reduced, about 15 minutes. Season with pepper. Top with Parmesan cheese before serving.
04/10/2018
recipepes.com
Maui Girl's Summer Fettuccine, recipe
PT15M
PT1H
5
455 calories
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