Maui Girl's Summer Fettuccine Recipe -
Maui Girl's Summer Fettuccine Recipe
  • READY IN 40 mins

Maui Girl's Summer Fettuccine

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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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.

Reviews More Reviews

Aug 03, 2011

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.

Nov 22, 2011

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.


11 Ratings

Jun 14, 2012

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.

Jun 06, 2014

I made this tonight and my whole family LOVED it! I didn't have fettuccine, so I used a chicken tortellini pasta. Otherwise, I stuck to the recipe. My husband got thirds, and my "difficult to please" children sang my praises:) This is a keeper!

Jun 27, 2013

Recipe Group Selection: 22, June 2013 ~ Maui Girl – this fettuccine recipe is out of this world! My family went nuts about this dish! I could not find pancetta bacon, so I subbed Canadian bacon. I had 2 c. of heavy cream on hand and 2 c. of half and half – so I used those. I know my sauce was a littler thinner than what it should have been, but the taste was still incredible. Loved the tomatoes and fresh basil (from my herb garden) taste in this dish. It really did make it taste like a summer meal. I served this with a simple green salad and multigrain French bread. We had a wonderful meal and I have a “new favorite” summer meal. Thanks for sharing your recipe, glad AR decided to publish this one.

May 12, 2015

This is a fabulous recipe. It is easily fine dining restaurant quality and was an absolute cinch to make! My kind of meal! I followed the recipe exactly with stellar results! Thanks so much for sharing your recipe, mauigirl!!

May 07, 2015

Delicious, we loved this recipe and will definitely be making it again! Thanks Maui Girl!

Jun 26, 2013

Made this for Recipe Group...FANTASTIC!!!!! I did have to use bacon b/c they did not have any pancetta at the store, but we loved it w/ the bacon. I only used a pint of heavy cream, and I think it made the perfect amount of sauce. The little guy chose the pasta shape so it wasn't fettuccine, lol, but it sure was delicious! The whole family raved over this...a definite keeper~YUM! Thanks for sahring. :)


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  • Calories
  • 923 kcal
  • 46%
  • Carbohydrates
  • 63.4 g
  • 20%
  • Cholesterol
  • 234 mg
  • 78%
  • Fat
  • 66.9 g
  • 103%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 438 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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