Fettuccine Alla Lulubella Recipe
creamy parmesan sauce with pancetta, prosciutto, peas, mushrooms and aged parmesan {GFP}
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 2
Cook the Meats
In a large skillet, heat olive oil over medium heat. Add pancetta and prosciutto, cooking until crispy. Remove and set aside.
- 3
- 4
Make the Sauce
Pour in the heavy cream and stir to combine. Bring to a simmer, then add grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Combine Everything
Add the cooked fettuccine, pancetta, and prosciutto to the sauce. Toss to coat evenly. Season with salt and black pepper to taste.
- 6
Serve
Serve immediately, garnished with fresh parsley and additional grated Parmesan if desired.
