Spinach Fettuccine and Cream SauceThis Spinach Fettuccine and Cream Sauce recipe is a great way to use your fresh homemade Spinach Fettucine. I use frozen peas in this recipe because they are much sweeter with a much better texture than canned. Ingredients: Directions:Put a pasta pot of water on the stove over high heat and bring the water to a boil. While waiting for your pasta water, heat a large sauce pan over medium-high heat and melt 1 tablespoon butter. Add the pancetta and cook until crisp. Remove the pancetta with a slotted spoon and drain the excess fat from the pan. Add the pancetta back to the pan, add the rest of the butter and pour in the cream. Bring the cream to a boil. Add the frozen peas and stir in your herbs. Add your fettucine to the pasta pot and cook for 1 – 2 minutes until al dente. When the peas are warm, stir in the Parmesan cheese until melted and blended into sauce. Drain your fettucine reserving some of the pasta water. Toss the pasta with your sauce and add water if needed. Salt and pepper to taste and pour onto serving platter. Serve immediately.
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