Description
A rich, velvety homemade Alfredo sauce with crispy pancetta that tastes better than takeout. This easy weeknight dinner features wide pasta noodles tossed in a silky cheese sauce.
Ingredients
Scale
- 8 ounces pancetta, thinly sliced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 teaspoon garlic powder
- 2 cups Parmigiano-Reggiano, freshly grated
- 1 pound fettuccine or tagliatelle
- 2 tablespoons fresh parsley, chopped
- Freshly cracked black pepper
- Salt, for pasta water
Instructions
- Heat a large skillet over medium heat. Add pancetta in a single layer and cook for 4-6 minutes until golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.
- Reduce heat to medium-low. Add butter to the pan with the pancetta fat. Once melted and foamy, add minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn.
- Pour in heavy cream and stir to combine with butter and garlic. Add garlic powder. Simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Do not let it boil vigorously.
- Turn off the heat and remove the pan from the burner. Gradually whisk in the freshly grated Parmigiano-Reggiano until completely melted and smooth. If too thick, add a splash of pasta water.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
- Add the drained pasta directly into the skillet with the sauce. Toss vigorously with tongs until every noodle is coated. Add pasta water as needed to reach desired consistency.
- Top with crispy pancetta and fresh parsley. Serve immediately with extra black pepper.
Notes
Never boil the cheese; always turn off the heat before adding Parmesan to prevent breaking the emulsion. Use real Parmigiano-Reggiano, not pre-grated cheese. Reserve pasta water to help bind the sauce. Do not freeze leftovers as the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2
- Sodium: 580
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 22
Keywords: alfredo pasta, creamy pasta, pancetta recipe, italian dinner, weeknight meals, homemade alfredo, crispy pancetta, pasta with cream sauce