Maui Girl's Summer Fettuccine

Maui Girl's Summer Fettuccine

mauigirl 200

"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!"

Ingredients 40 m {{adjustedServings}} servings 923 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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.
Tips & Tricks
Cajun Chicken Fettucini Alfredo

See how they make creamy Cajun chicken pasta down at the firehouse.

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  • 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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Reviews 6

  1. 9 Ratings

recipes need gluten

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 not take long to make a decision-last pasta recipe saved first one he tried-This was so good, Maui, the perfect carb supper for our busy day. It was very easy and came together quickly even for the young one. Used garlic chives and a cut up tomato. Do not skimp on the cream, I rarely measure cream when I make pasta, this is a great amount for a creamy pasta. We used 1/2 whippping cream and 1/2 coffee cream, delicious. The young redneck even took a pic, our camera is bad, but he likes your pasta:) Thanks Maui.


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" was a wonderful suggestion too.


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 clove of garlic and blanched asparagus. It turned out really well and I'll be making it again- using either pancetta or ham. The ham went well with the dish. Thanks for recipe. It was easy to make and very tasty.