Maui Girl's Summer Fettuccine

Maui Girl's Summer Fettuccine

mauigirl 218

"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!"


40 m servings 923 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 923 kcal
  • 46%
  • Fat:
  • 66.9 g
  • 103%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 11 Ratings


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...

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...