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Homemade Fettuccine Alfredo with Pancetta & Peas

A classic creamy, cheesy most beloved fettuccine alfredo dish kicked up a notch with added pancetta and pea. Simple, quick and delicious.


  • 1 pound fresh homemade fettuccine

  • 1/2 teaspoon salt

  • 1/4 cup of unsalted butter

  • 12 ounces heavy cream

  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning.

  • 1/2 pound pancetta, diced, cooked until crisp and drained on paper towels

  • 1 cup frozen green peas, thawed

  • 1/4 cup chopped fresh parsley

  • 1/2 cup grated Parmigiano-Reggiano plus more for serving


  • Bring salted water in a 8-quart or larger stockpot to a boil and cook fettuccine until al dente keeping in mind that the fettucine will continue when transferred to sauce.

  • While the pasta is cooking, begin making the sauce: In a 12-inch or larger sauté pan,

  • Heat butter over medium-high heat. add heavy cream and bring to a low simmer.

  • Once pasta is cooked al dente transfer directly to large sauté pan with butter and cream.

  • Add pancetta and peas and toss, cooking for about 2 -3 minutes

  • Turn off heat and add grated Parmesan cheese and continue to toss

  • Add freshly ground black pepper

  • Transfer to a large serving bowl or to individual serving bowls. Sprinkle with additional cheese and more black pepper if desired.

  • Serve immediately!

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