maui girl's summer fettuccine

Ingredients

• Servings: 6
• 1 pound fettuccine
• 1/4 pound pancetta bacon, diced
• 1 quart heavy cream, divided
• 5 cloves garlic, minced
• 1 pint cherry tomatoes
• 1/2 cup coarsely chopped fresh basil
• ground black pepper
• 1 cup freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccini, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• place the pancetta in a large, deep skillet, and cook and stir over medium heat until lightly browned, about 5 minutes. drain the pancetta on a paper towel-lined plate.
• heat 1/2 of the heavy cream in the skillet over medium heat. stir in the fettuccine, and bring to a boil. add the remaining heavy cream, garlic, pancetta, tomatoes, and basil. cook and stir until the sauce is reduced, about 15 minutes. season with pepper. top with parmesan cheese before serving.