Fettuccini With Pancetta And Tomato Cream Sauce

1. 1

   Cook pancetta or bacon in large skillet until crisp. Transfer to paper towels and drain, using slotted spoon.

2. 2

   Add olive oil and garlic to drippings and saute 30 seconds.

3. 3

   Add tomatoes, with juices, wine, and cream and bring to a slow boil.

4. 4

   Add basil. Reduce heat and simmer until slightly reduced. Season to taste with salt and pepper.

5. 5

   Toss with cooked pasta and serve topped with parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.