Fettuccine Alfredo with Pancetta
Pancetta, onion, white wine, and fresh herbs add depth and distinction to this classic Alfredo sauce.
Tip: If you can’t find pancetta at your local market, you can always use prosciutto, smoked ham, or Canadian bacon. Or, omit the meat altogether for a yummy vegetarian recipe.
- 12 ounces pancetta, chopped
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 1/3 cup white wine
- 2 cups heavy cream
- 1 cup milk
- 1 cup Parmesan cheese, freshly grated
- 3/4 teapoon salt
- 2 teaspoon ground black pepper
- 2 teaspoon fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 pound fettuccine, cooked to al dente, as per package instructions
Adapted from qvc.co
Cook the pancetta until crispy over medium-high heat in a 3-qt saucepan. Remove 1/3 of the cooked pancetta onto a paper towel-lined plate; set aside.
Add the onions and garlic to the same saucepan and cook about 5 minutes over medium-high heat. Add the white wine and cook for another 2 minutes. Then, add the cream, milk, Parmesan, salt, and pepper and cook over medium-low heat for 5 minutes. Add the oregano, basil, and half the parsley and stir until combined.
Drain the pasta and return to its cooking pot. Pour the sauce into the pot and gently toss until the fettuccine is completely coated. Transfer the pasta to a warm serving bowl and top with the remaining parsley and reserved pancetta. Serve immediately.