Fettuccine Alfredo with Pancetta and Peas
60% autentično · Italian-American
A richer, more complex variation of Fettuccine Alfredo, incorporating crispy pancetta and sweet peas for added flavor and texture.
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Sastojci
- Fettuccine Pasta12 ounces
- Pancetta, diced4 ounces
- Unsalted Butter1/4 cup
- Heavy Cream1 cup
- Parmigiano-Reggiano Cheese, grated1 cup
- Frozen Peas1 cup
- Garlic, minced1 clove
- Saltto taste
- Black Pepperfreshly ground, to taste
- Fresh Parsley, chopped2 tablespoons (for garnish)
Koraci
- 1
Cook fettuccine pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta is cooking, add diced pancetta to a large skillet over medium heat. Cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add butter and minced garlic to the skillet with pancetta fat. Sauté until garlic is fragrant, about 1 minute.
- 4
Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- 5
Reduce heat to low. Stir in the grated Parmigiano-Reggiano cheese until melted and smooth. Add the frozen peas and cook for 2 minutes until heated through. Season with salt and pepper.
- 6
Add the drained fettuccine and crispy pancetta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 7
Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.
