1. Chopped fresh parsley for garnish (optional)
2. In large skillet, cook and stir pancetta over medium heat 5 minutes or until browned; transfer to paper towel-lined plate.
3. Wipe out skillet. Add Alfredo sauce and lemon juice; cook and stir 2 minutes or until heated through. Add sauce mixture, peas and pancetta to pasta; toss.
4. Serve pasta mixture garnished with cheese and parsley, if desired. Makes about 4 cups. .
Chef Tip: Customize this dish by swapping the pancetta with shrimp and/or the fettuccini with fresh Portobella and Fontina ravioli.
- 20 g Fat
- 59 mg Cholesterol
- 939 mg Sodium
- 49 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 15 g Protein
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Nutritional Information
- 20 g Fat
- 59 mg Cholesterol
- 939 mg Sodium
- 49 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 15 g Protein
Directions
1. Chopped fresh parsley for garnish (optional)
2. In large skillet, cook and stir pancetta over medium heat 5 minutes or until browned; transfer to paper towel-lined plate.
3. Wipe out skillet. Add Alfredo sauce and lemon juice; cook and stir 2 minutes or until heated through. Add sauce mixture, peas and pancetta to pasta; toss.
4. Serve pasta mixture garnished with cheese and parsley, if desired. Makes about 4 cups. .
Chef Tip: Customize this dish by swapping the pancetta with shrimp and/or the fettuccini with fresh Portobella and Fontina ravioli.