Classic Fettuccine Alfredo with Peas and Pancetta
- 1 lb. Fresh Fettuccini Noodles
- 2 Tbsp. Unsalted Butter
- 1 clove Garlic, minced
- 2 cups Heavy Cream
- 1 cup Grated Parmesan Cheese
- 8 ounces Pancetta, diced
- 1 cup Frozen Peas, thawed
- Fresh Cracked Black Pepper
- Parmesan Cheese
- Pea Shoots
- Prepare fettuccini noodles according to packaged directions, cooking 1 minute less than directed.
- While the noodles cook, make the Alfredo Sauce in a large skillet. Melt butter over medium heat. Add minced garlic and sautéed for 1 minutes. Add whipping cream and bring to a simmer. Sprinkle in 1 cup of parmesan cheese and whisk together until combined. Turn heat to low and slightly cover.
- In a small skillet, pan fry the pancetta over medium-high heat. Once browned, drain and set aside.
- Once the noodles are done cooking, transfer them directly into the warmed alfredo sauce. Add thawed peas and pancetta. Toss until combined.
- Garnish with fresh cracked pepper, parmesan cheese and micro pea shoots.
Recipe by Slice of Jess at https://sliceofjess.com/classic-fettuccine-alfredo-with-peas-and-pancetta/
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