Fettuccine Carbonara Recipe
Tomato Basil Fettuccine with Peas, House Cured Pancetta in a White Cream Sauce
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Ingredients
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Pasta
Sauce
Vegetables
Method
Pasta Preparation
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Sauce Preparation
- 2
Cook the Pancetta
In a large skillet over medium heat, cook the house cured pancetta until crispy, about 5-7 minutes. Remove from skillet and set aside, leaving the rendered fat in the pan.
- 3
Make the Cream Sauce
In the same skillet, add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with black pepper to taste.
Combine Ingredients
- 4
Add Vegetables and Pasta
Add the cherry tomatoes and frozen peas to the cream sauce and cook for 2-3 minutes until the tomatoes are slightly softened. Then, add the cooked fettuccine and crispy pancetta to the skillet.
- 5
Toss and Adjust Consistency
Toss everything together, adding reserved pasta water a little at a time until the desired consistency is achieved. Adjust seasoning as needed.
- 6
Garnish and Serve
Finish with chopped fresh basil and serve immediately, with extra Parmesan cheese on the side.