Maui Girl's Summer Fettuccine Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the fettuccini and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander set in the sink.

Place the pancetta in a large deep skillet and cook and stir over medium heat until lightly browned about 5 minutes. Drain the pancetta on a paper towel-lined plate.

Heat 1/2 of the heavy cream in the skillet over medium heat. Stir in the fettuccine and bring to a boil. Add the remaining heavy cream garlic pancetta tomatoes and basil. Cook and stir until the sauce is reduced about 15 minutes. Season with pepper. Top with Parmesan cheese before serving.