Fettuccine Alfredo with Pancetta and Peas
60% authentic · Italian-American
A flavorful twist on the classic Fettuccine Alfredo, incorporating crispy pancetta and sweet peas for added texture and taste.
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Ingredients
- Fettuccine pasta1 pound
- Pancetta, diced4 ounces
- Unsalted butter4 tablespoons
- Heavy cream1 cup
- Parmigiano-Reggiano cheese, finely grated1 1/4 cups
- Frozen peas1 cup
- Saltto taste
- Black pepper, freshly groundto taste
Steps
- 1
Cook fettuccine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Add frozen peas to the boiling pasta water during the last 2 minutes of cooking.
- 2
While pasta cooks, add diced pancetta to a large, cold skillet. Cook over medium heat until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the skillet.
- 3
Add butter to the skillet with the pancetta fat and melt over medium heat.
- 4
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- 5
Remove from heat. Whisk in the grated Parmigiano-Reggiano cheese until smooth. Stir in the cooked pancetta and peas.
- 6
Add the drained fettuccine and peas to the skillet. Toss to coat. Add reserved pasta water, a tablespoon at a time, if needed to reach desired consistency.
- 7
Season with salt and freshly ground black pepper to taste. Serve immediately.
