Ingredients :

• 350g fettuccine pasta
• 1 tablespoon olive oil
• 150g pancetta, diced
• 200g cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Method :

1. Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. Heat the olive oil in a large skillet over medium heat and sauté the diced pancetta until crispy, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook for 5 minutes until browned and tender.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom, and simmer until the liquid reduces by half.
6. Reduce the heat to low, stir in the heavy cream and frozen peas, and simmer gently for 3 minutes.
7. Add the drained fettuccine and grated Parmesan cheese to the skillet, tossing continuously to coat the pasta in the sauce.
8. Adjust the sauce consistency with a splash of the reserved pasta water if needed, season with salt and black pepper, and serve immediately garnished with fresh parsley.

Recipe Notes :

Chef Pro Tip: Always reserve some pasta water before draining; the starchy water helps emulsify the cream sauce and coat the fettuccine perfectly. Variation: Swap pancetta for smoked bacon or add cooked shredded chicken for extra protein. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days and gently reheat on the stovetop with a splash of milk.