Although the weather is hot, fettuccini is always in season. This pasta dish is kicked up a notch with pancetta, fresh garden peas and a touch of stout beer to add extra richness you won't find in other run of the mill fettuccini alfredo recipes. This easy weeknight dinner comes together in less than 30 minutes and is guaranteed to be a crowd pleaser.
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Pancetta Stout Fettuccini
1 lb. Fettuccini Noodles (Fresh or Dried)
4 oz. Diced Pancetta
1 tsp. Garlic
1 C. Diced Onion
1 C. Peas (Fresh or Frozen)
1 Stick Butter
2/3 C. Heavy Cream
1/3 C. Stout Beer
2 C. Freshly Grated Parmesan Cheese (More for Garnishing)
Salt and Pepper to Taste
Cook pasta according to package directions, drain and place back in pot. While pasta is cooking, in a large pan, sauté pancetta until browned. Leaving pancetta drippings in the pan, add onions and garlic and continue cooking until caramelized. Add peas and cook until just warmed, set mixture aside. In the same pan, melt butter and add heavy cream and beer until warm. Once warmed, stir in the pancetta mixture. Sprinkle half of the parmesan cheese over the pasta and pour cream mixture over the noodles, stirring until incorporated. Top with the remaining cup of cheese and continue mixing. Serve with extra grated parmesan if you wish and enjoy.