Fettucine with Pancetta, Tomatoes & Peas

Bowl of Pasta with Pancetta, Tomatoes and Peas

Easy peasy…terrific tastes all together make this a pasta recipe to keep in your book of favorites.  Start the pasta water first and by the time the fettuccine is finished cooking, so is this glorious sauce. To print this recipe as a PDF, click here.

 

1 pound fettuccine (or other pasta)

1 T. olive oil

6 oz. pancetta or slab bacon cut into ½” cubes

4 garlic cloves, thinly sliced

2 (14 ½ oz.) cans of diced tomatoes, drained

1 tsp. salt

½ c. heavy cream

¼ c. chopped Italian parsley

¾ c. frozen peas, thawed

½ c. grated Parmigiano Reggiano or Grana Padano

 

Heat a large pot of salted water until boiling and cook pasta until al dente, firm to the bite.  While the water is heating up, heat 1 T. olive oil in a large skillet over medium high.  Add the pancetta and sauté 7-8 minutes until cooked through and crisp.  Transfer pancetta to paper towels.  Immediately sauté the garlic for 30 seconds being careful not to burn it. Add tomatoes & salt and cook 3-4 minutes.  Add cream, parsley, and peas and cook another 2 minutes. Add pancetta and cook 1-2 minutes. Drain pasta and add to skillet; cook together 1-2 minutes and serve with grated cheese.


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