Tomato Cream and Pancetta Fettuccini, Please!

This is a sponsored conversation written by me on behalf of Garofalo^®. The opinions and text are all mine.

Tomato Cream and Pancetta Fettuccini is one of those recipes you’ll want to make for weeknight suppers, lazy Sundays, and pretty much every other day.  It’s that good!

Never trust a person that doesn’t like pasta.  Or bacon.  Especially when paired together.  I’m not above raising my kids with this mantra, and I believe it myself.  Sure, you might choose not to eat pasta or bacon (because dieting), but… we all know you really, really, want it.  Unless you’re a zombie.  Don’t be a zombie.

We’re just going to go ahead and assume since you are reading this, that you are neither zombie nor a non-pasta eater.  In which case, let’s be friends.  

I like to cook for my friends, and this Tomato Cream and Pancetta Fettuccini recipe is a dish that people will line up for.  It’s simple.  It’s easy to make.  And it’s plate-licking good.  Come on over and grab a plate; we’ve got plenty.  That is, if my husband doesn’t get to it first.  In which case, you may have to make it yourself. 

Fret not… we’ve got the whole recipe below!

Picking the Pasta for our Tomato Cream and Pancetta Fettuccini

When you use quality ingredients in a recipe, you don’t need to make it complicated.  So we’re keeping it simple with our Tomato Cream and Pancetta Fettuccini.  With Garofalo^® Pasta as the star ingredient, we want to make sure you can actually taste the pasta.  Because it’s that good. 

As the oldest and longest operating pastificio in Gragnano, Italy (since 1789), Garofalo Pasta is IGP certified (Identificazione Geografica Proetta) a label which can only be carried by pastificio in Gragnano who meet strict production requirements to preserve the identity of the region’s pasta production.  Known as the birthplace of pasta, Gragnano carries the word “wheat” (grano in Italian) in its very own name!

In addition to being IGP certified, Garofalo is also one of few Italian import pastas which is certified Non-GMO; not a claim many Italian pastas can make.  I selected Garofalo Fettucce Pasta for this recipe because I like how the noodle holds up to the cream sauce, but I think the Garofalo Pappardelle Pasta or the Garofalo Radiatori Pasta (with all the ridges and grooves to hold in the sauce) would also be great for this recipe!

Tips for Making Tomato Cream and Pancetta Fettuccini 

To elevate this dish, I’ve opted to substitute regular bacon for cubed pancetta.  Pancetta is the same cut and still has the salt and crispy goodness of bacon, but isn’t smoked, which in my opinion lets the flavors come through just a little bit more.  If you can’t find pancetta at your local grocer, it’s okay to use bacon!

I also like using plain canned crushed tomatoes in this recipe.  Look for crushed tomatoes that don’t have added salt or seasonings.  You can do it yourself and your tastebuds will thank you for it!

Using vermouth (or vodka/chicken broth), will turn those browned bits in to a fabulous sauce!

Finally, I’ve opted to use dry vermouth in this recipe to clean the pan and scrape up the browned goodness on the bottom of the pan.  You can substitute vodka for this if you don’t have dry vermouth, but you can also use chicken broth if you don’t want to use an alcohol.

Tomato Cream and Pancetta Fettuccini

Tomato Cream and Pancetta Fettuccini is one of those recipes you'll want to make for weeknight suppers, lazy Sundays, and pretty much every other day.  It's that good!

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Ingredients

• 1 lb. Garofalo Fettucce Pasta
• 1 Tbsp. olive oil
• 4 oz. pancetta, diced
• 1 Tbsp. butter
• 1 small onion, minced
• 1 garlic clove, grated
• 1/2 cup dry vermouth (can substitute vodka or chicken broth)
• 24 oz. unsalted crushed tomatoes
• 1 sprig basil (plus more for garnish)
• 1/2 cup heavy cream
• salt and pepper to taste
• garnish: Parmesan and basil

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook, until golden and crisped. Remove pancetta from pan to a small bowl.
2. Reduce the heat to medium. To the reserved drippings in the pan, add the butter, onion and garlic. Cook for 1 minute, stirring constantly.
3. Add the vermouth and cook, scraping up any browned bits from the bottom of the pan. Pour in the crushed tomatoes and add the sprig of basil and reserved pancetta. Season with salt and pepper. Bring to a simmer, cover and reduce the heat to low. Continue to cook, stirring occasionally for 30 minutes.
4. Prepare the pasta, as directed on the package, but remove about one minute before you reach an al dente texture. Reserve 1/4 cup of the pasta cooking water. Drain in a colander and set aside. The pasta will finish cooking in the sauce.
5. Pour the cream into the sauce and add the cooked pasta. Continue to cook, stirring gently, until warmed through. If the sauce is too thick, loosen with the reserved pasta water as needed.
6. Remove the basil sprig and plate the pasta. Garnish with additional basil and Parmesan, if desired.

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