Ingredients for Fettuccini With Pancetta And Tomato Cream Sauce
- Pancetta
- 2 tablespoons olive oil
- Garlic Cloves
- Diced Tomatoes
- Dry White Wine
- Whipping Cream
- Dried Basil
- Fettuccine Pasta
- Parmesan Cheese
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How to Make Fettuccini With Pancetta And Tomato Cream Sauce
- Cook fettuccine according to package directions. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, cook pancetta in a large skillet over medium heat until crisp (about 5-7 minutes).
- Transfer pancetta to a paper towel-lined plate to drain, reserving 2 tablespoons of the rendered fat in the skillet.
- Add olive oil to the skillet with the pancetta fat. Add minced garlic and sauté for 30 seconds, until fragrant.
- Stir in crushed tomatoes, white wine, and heavy cream. Bring to a gentle simmer.
- Reduce heat to low, and simmer for 10-15 minutes, or until sauce slightly thickens. Stir in chopped basil.
- Season with salt and pepper to taste.
- Add cooked fettuccine to the sauce, tossing to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, topped with grated Parmesan cheese. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
38g
Carbs
22g
