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.