Fettuccini with Pancetta and Tomato Cream Sauce
Elevate your pasta night with this sumptuous Fettuccini with Pancetta and Tomato Cream Sauce, a dish that marries rich Italian flavors with effortless sophistication. Tender fettuccini noodles are coated in a velvety tomato cream sauce, infused with the savory depth of crispy pancetta and aromatic garlic. A splash of heavy cream and a generous sprinkle of Parmesan cheese add luxurious creaminess, while fresh parsley brightens every bite. This quick and easy recipe comes together in just 35 minutes, making it perfect for weeknight dinners or an indulgent weekend treat. Serve it alongside warm crusty bread and a crisp green salad for a restaurant-quality meal at home. Ideal for fans of creamy pasta recipes, Italian comfort food, and simple gourmet cooking!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 6 ounces pancetta
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccini and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy and browned, about 5-7 minutes. Remove with a slotted spoon and set aside on a paper-towel-lined plate.
To the same skillet, add the chopped yellow onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the crushed tomatoes, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for another 2-3 minutes until well combined.
Add the cooked pancetta back into the sauce, followed by the cooked pasta. Toss everything together, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce.
Stir in the grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 701 mg | 54% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
