Maui Girl's Summer Fettuccine |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This looks complicated, but it is so simple. I came up with this recipe when I needed to use up a bumper crop of cherry tomatoes and basil from my patio garden. It is rich and creamy and a perfect fettuccine for a warm summer night. I served this with a crisp white wine......perfecto! Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|