sun-dried tomato & basil fettuccine w. pancetta
Cook time
Total time
Serves: 4
  • 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
  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.
Recipe by sweet caroline's cooking at
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