Mama's Fettuccine Alfredo with Pancetta: Handmade Pasta Night

Name: Fettuccine Alfredo with Sun-Dried Tomatoes r_3QW$g,SB5Is)a Pancetta: A Classic Italian Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 2 eggs; Pinch of salt; 4 oz pancetta, julienned; 6 sun-dried tomato halves, julienned; 1 green onion, finely chopped; 3 sprigs parsley, chopped; 1 cup heavy cream; 1/2 cup grated Parmigiano-Reggiano; Salt r_3QW$g,SB5Is)a pepper, to taste

This one tastes like home.

By Lady Anna

@thatladyanna

January 28, 2026

By Lady Anna

Ingredients

Fresh Pasta:
1 1/2

cups flour
2

eggs
Pinch of salt
Alfredo Sauce:
4

oz pancetta, julienned
6

sun-dried tomato halves, julienned
1

green onion, finely chopped
3

sprigs parsley, chopped
1

cup heavy cream
1/2

cup grated Parmigiano-Reggiano
Salt & pepper, to taste

Instructions

TOTAL TIME

1 hour

4 servings

There was a time when the best seat in the house was a kitchen chair pulled way too close to the counter. I’d sit there (quietly… most of the time) watching Mama work her magic rolling pasta by hand with a calm confidence that made it look effortless. She’d stop to show me fresh herbs from the garden—parsley, basil holding them up like treasures and explaining them as if I was studying for a final exam.

Somewhere between kneading dough and wiping her hands on her apron, she’d start talking about the pancetta. the price, the quality, why this one mattered. I’d nod along seriously, pretending I understood every word, but I loved that she talked to me like I did. And the real star? Her homemade sun-dried tomatoes—rich, sweet, full of sunshine. Treated like gold, for good reason.
That kitchen raised us. It’s where our love for food and laughter began, and why every dish we make today carries a piece of her love and joy. This one tastes like home.

Always better celebrated with a glass of Gratsi Rosè.

Finishing this pasta with a drizzle of good olive oil makes all the difference — learn cooking vs. finishing olive oil to know exactly which to reach for. For another Italian pasta night, try Mama's baked ziti or explore single-origin vs. blended olive oil to understand why the source of your olive oil changes the final dish.

A wooden board holds two eggs, a slice of pancetta, a spring onion, parsley, a jar of sun-dried tomatoes, and a wooden bowl of ricotta. Behind them are a measuring cup of flour and a sign that reads “GRATSI” in a kitchen setting.

An older woman wearing glasses and an apron stands in a kitchen, smiling behind a wooden bowl of flour. In front of her are parsley, eggs, green onion, pancetta, flour, and measuring cups with liquid ingredients.

Make the Pasta Dough

Combine flour, eggs, and salt. Knead until smooth, about 5 minutes. Cover and rest 30–45 minutes.

Roll and Cut the Fettuccine

Roll dough thin and pass through a pasta machine, starting at setting #1 and working up to #6. Cut into fettuccine and hang to dry.

An elderly woman with short white hair and glasses kneads dough on a wooden surface in a modern kitchen, wearing a white shirt and a patterned apron with vegetables.

An older woman with short gray hair and glasses smiles while making fresh pasta with a red pasta machine in a modern kitchen. She holds up long sheets of pasta dough next to a wooden cutting board.

Fresh pasta noodles are hanging to dry on a wooden pasta drying rack in a kitchen with dark cabinets and a stainless steel stove in the background.

Crisp the Pancetta

Render pancetta slowly over low heat until crisp; reserve a portion for garnish. Add green onion, sun-dried tomatoes, parsley, and cream. Warm gently, then stir in Parmigiano. Season to taste.