Fettucine With Fennel And Pancetta
From adzell 15 years ago
- 20 minutes to make
- Serves 4
I picked up this recipe when touring the Gainey Vineyard in CA with my boyfriend & his friends. It is a great way to use pancetta & is best served with Sauvignon Blanc.
Ingredients
- 1 lb. fettucine, cooked shopping list
- 2 bulbs fennel, thinly sliced shopping list
- 1/4 cup extra virgin olive oil shopping list
- 6 oz. coarsely chopped pancetta shopping list
- 8 roma tomatoes, peeled, seeded & chopped shopping list
- 10-15 fresh basil leaves shopping list
- parmesan cheese shopping list
How to make it
- Over medium-high heat, saute fennel in olive oil until translucent. When halfway done, add tomatoes & basil.
- In seperate pan cook pancetta over medium-high heat until it renders its fat, but NOT crispy.
- Add pancetta with fat to fennel mixture. Toss with cooked fettucine, salt & pepper to taste. Serve with grated parmesan cheese.
The Rating
Reviewed by 6 people-
Sounds great definitely making this one :)
aussie_meat_pie
in My Kitchen loved it
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very good.
puddlewonderful
in Beverly Hills Adjacent loved it
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Also, adding to my wine group...
puddlewonderful
in Beverly Hills Adjacent loved it
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