Creamy Classic Fettuccine Alfredo Recipe with Crispy Pancetta
A rich and indulgent fettuccine Alfredo with a creamy sauce and crispy pancetta, perfect for a comforting yet special dinner ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz dried fettuccine pasta
- 6 oz diced pancetta
- 4 tbsp unsalted butter, softened
- 1 cup heavy cream
- 2 cloves garlic, finely minced
- 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
- Freshly ground black pepper, to taste
- Salt, for pasta water and seasoning
- A handful fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta cooking water before draining.
- While pasta cooks, heat a large skillet over medium heat. Add 6 oz diced pancetta and cook, stirring occasionally, until golden and crispy, about 6-8 minutes. Transfer pancetta to a paper towel-lined plate, leaving rendered fat in the pan.
- Reduce heat to low and add 4 tbsp unsalted butter to the skillet with pancetta fat. Once melted, stir in 2 cloves minced garlic and sauté until fragrant, about 30 seconds, avoiding browning.
- Pour in 1 cup heavy cream and slowly bring to a gentle simmer, stirring frequently. Let thicken slightly for 3-4 minutes.
- Remove pan from heat. Gradually whisk in 1 cup freshly grated Parmesan cheese until melted and smooth. Stir in freshly ground black pepper and salt to taste. If sauce is too thick, loosen with reserved pasta water until silky.
- Add drained fettuccine to the skillet and toss gently to coat with sauce. Fold in crispy pancetta pieces carefully to keep them crunchy.
- Sprinkle with chopped fresh parsley if desired and serve immediately.
Notes
Use freshly grated Parmigiano-Reggiano for best melting and flavor. Keep sauce on low heat to avoid separation. Reserve pasta water to adjust sauce consistency. Crisp pancetta slowly over medium heat to avoid rubbery texture. Toss pasta immediately after mixing sauce to keep creamy texture.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 650
- Sugar: 2
- Sodium: 750
- Fat: 40
- Saturated Fat: 24
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: fettuccine Alfredo, creamy pasta, pancetta, Italian dinner, easy pasta recipe, comfort food, quick dinner