Fettuccine Limoncello

I love limoncello and while searching the Caravella website for drink recipes, I came across this fettuccine recipe. I changed it up a bit, it had some strange European directions, but the end pasta turned out really good. If you wanted you could add sliced mushrooms, peas or a nice spicy Italian sausage. The sauce turns out a little sweet, so the addition of Italian sausage would be a good counter taste. We started with a salad that we got from Green Acres Market. We have become addicted to their salad bar which is stocked with great fresh organic products. We topped our mesclun mix with peas, egg, white beans, carrot, green onion, candied walnuts, dried cranberries and roasted red pepper.

Fettuccine Limoncello

1/2 lb. fettuccine
salt to taste
3 oz. pancetta, diced
1 Tbsp. butter
2 Tbsp. chopped fresh parsley, divided
1/2 c. heavy whipping cream
1/2 c. limoncello
4 Tbsp. freshly grated Parmesan cheese
1/4 tsp. crushed red pepper flakes

Melt butter over medium heat, add pancetta and half the chopped parsley, cook until pancetta browned, about 5 minutes. Turn down heat and carefully add cream and limoncello. Bring to a boil and add, Parmesan, salt and pepper to taste and crushed red pepper flakes. In the meantime cook fettuccine until al dente. Add cooked pasta to the pan along with rest of parsley. Toss to mix . If sauce is too tight add some of the pasta water to loosen.