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Maui Girl's Summer Fettuccine

Rated as 4.83 out of 5 Stars

"This looks complicated, but it is so simple. I came up with this recipe when I needed to use up a bumper crop of cherry tomatoes and basil from my patio garden. It is rich and creamy and a perfect fettuccine for a warm summer night. I served this with a crisp white wine......perfecto!"
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40 m servings 923
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note
  • I think this would work well with half and half if you want to cut back a bit. It would also work with regular bacon though it should not be cooked crisp. The bacon or pancetta should be chewy and browned. I am not sure if this would work well with dried basil, but I will attempt that and review at a later date. It is so worth while to buy a big chunk of fresh Parmesan to keep on hand for all pasta dishes. I buy one about once a year, wrap it in paper towel and store in resealable plastic bag in the refrigerator. It will keep beautifully and you are using the finest Parmesan cheese in the world.

Nutrition Facts

Per Serving: 923 calories; 66.9 63.4 21.4 234 438 Full nutrition

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Read all reviews 9
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the youngest redneck wanted to learn how to make my creamy pasta. I was going to walk him through it but decided he should try on his own. So I opened by RB for him to decide. A young teen will ...

This dish was delicious. My husband and I are not lovers of pancetta but once it was fried up and drained I think it added a nice subtle salty bacon flavour to the dish. The "crisp white wine" w...

I made this tonight and my whole family LOVED it! I didn't have fettuccine, so I used a chicken tortellini pasta. Otherwise, I stuck to the recipe. My husband got thirds, and my "difficult to...

Recipe Group Selection: 22, June 2013 ~ Maui Girl – this fettuccine recipe is out of this world! My family went nuts about this dish! I could not find pancetta bacon, so I subbed Canadian bac...

This was a great meal. I changed a few of the ingredients, instead of pancetta I accidentally used very thinly sliced cooked ham and 1/2 half and half with 1/2 whipping cream. I also added a c...

This is a fabulous recipe. It is easily fine dining restaurant quality and was an absolute cinch to make! My kind of meal! I followed the recipe exactly with stellar results! Thanks so much ...

Delicious, we loved this recipe and will definitely be making it again! Thanks Maui Girl!

Made this for Recipe Group...FANTASTIC!!!!! I did have to use bacon b/c they did not have any pancetta at the store, but we loved it w/ the bacon. I only used a pint of heavy cream, and I think ...

I added black olives because I love em. aside from that it is me and my wifes new favorite meal