Enjoy with Banfi’s Chianti Classico, DOCG


  • 1 lb Fettuccine
  • 4 ea Yellow Bell Peppers
  • 1 qt Heavy Cream
  • 4 oz Pancetta
  • Salt and pepper to taste
  • Canola Oil or Pomace Olive Oil for coating the pepper


  • Pre-heat the oven to 400
  • Lightly coat each pepper in oil, place on a sheet pan and place in the pre-heated oven
  • Cook the pepper until dark brown on each side, turning frequently to make sure each side is browned
  • Remove the peppers from the oven and place in a bowl
  • Cover the bowl tightly with plastic wrap to continue steaming the pepper
  • After 10 minutes remove the peppers from the bowl, peel and de-seed them leaving only the “meat”
  • Place the pepper “meat” into a blender or food processor and puree until very smooth
  • In a sauce pot, mix the heavy cream and pepper puree
  • Heat the cream mixture over a medium heat, stirring frequently, until it reaches 165, lower the temperature and cook until it reduces to about half of its original volume
  • Remove from the stove, stir in the grated parmesan and season with salt and pepper
  • Set aside on a burner over very low heat
  • Chop the pancetta into small pieces and place into a saute pan over medium low heat
  • Continually stir the pancetta while cooking and heat long enough for the fat to render and the pancetta in crisp
  • Strain and let cool
  •  In salted boiling water, cook the fettuccine until al dente
  • Remove the pasta from the water and toss with the alfredo sauce
  • Reserve some of the hot past water and use to thin out the sauce if necessary while tossing with the pasta
  • Place the coated pasta neatly into each bowl and sprinkle with the crisp pancetta bits


This dish is also great with the addition of other items such as grilled chicken, mushrooms, peas, tomatoes.. get creative!

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