Maui Girl’s Summer Fettuccine

Ingredients

  • 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

Directions

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.

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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.