Creamy Pancetta Pasta

Ingredients:

  • 1 cup Salumi Italiani Diced Pancetta (divided)

  • 12 oz fettuccine pasta

  • 2 tbsp olive oil

  • 2 cups cooked white chicken chunks

  • 1/2 cup frozen peas (thawed)

  • 1/2 cup diced carrots (steamed or boiled)

  • 2 cups heavy cream

  • 1 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 2 tbsp butter

  • Salt and pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.

  2. In a large skillet, heat the olive oil over medium heat. Add half of the Salumi Italiani Diced Pancetta and cook until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside for topping later.

  3. In the same skillet, melt the butter and add the minced garlic. Cook until fragrant, about 1-2 minutes. Stir in the heavy cream and bring to a simmer. Cook for about 5 minutes until the sauce thickens slightly.

  4. Slowly whisk in the grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

  5. Stir in the cooked chicken chunks, peas, carrots, and the remaining Salumi Italiani Diced Pancetta (reserve the crispy pancetta for topping). Let everything simmer together for 3-4 minutes, until heated through.

  6. Add the cooked fettuccine to the skillet and toss to coat the pasta with the Alfredo sauce.

  7. Plate the pasta and top each serving with the reserved crispy pancetta. Garnish with fresh parsley if desired.