top of my list. [sun-dried tomato & basil fettuccine w. pancetta]

July 12th, 2016 by | comments

IMG_3506

I love all things sun-dried tomato and this pasta is at the top of my list, right next to this recipe for chicken in sun-dried tomato and white wine cream sauce. Whip this pasta up on a week night and you’ve got yourself a delicious, gourmet meal!


Print
sun-dried tomato & basil fettuccine w. pancetta
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb. egg fettuccine
  • 1 cup reserved pasta water
  • 5 cloves garlic, minced
  • 1 jar (7 oz.) sun-dried tomatoes, plus oil
  • 3 tbsp. tomato paste
  • 1 cup heavy whipping cream
  • ¼ cup packed basil, chiffonade, plus more for garnish
  • 3 Roma tomatoes, diced
  • 1 (5 oz.) package pancetta
Instructions
  1. Warm a medium skillet over medium heat, then add olive oil. Once hot, add garlic and cook 1 minute. Add sun-dried tomatoes and oil from jar and cook another minute. Add tomato paste and stir constantly to incorporate with the sun-dried tomatoes.
  2. Next, add the heavy whipping cream and diced tomatoes; mix together.
  3. Bring a large pot of water to a boil, then add fettuccine. Cook until al dente, about 3-5 minutes. Reserve 1 cup pasta water, then strain pasta.
  4. Bring sun-dried tomato sauce to a boil, then reduce heat to medium and cook approximately 5-10 minutes. If sauce gets too thick, gradually add reserved pasta water and mix.
  5. Warm a small skillet over medium heat, then add pancetta. Cook pancetta until crispy and cooked through, about 4-5 minutes. Transfer cooked pancetta to a paper towel-lined plate. Next, add the pancetta and basil to the sauce.
  6. Add fettuccine to the sauce and mix, making sure to coat all of the fettuccine noodles. Serve hot.

IMG_3485

IMG_3481

// share //