1 ½ cup of fresh shredded Parmesan cheese, divided
2 teaspoons fresh minced sage
1 cup of frozen peas, thawed
8 oz of cubed pancetta
1 lb of good quality Fettuccine noodles
Dash of nutmeg
Salt and pepper to taste
Preheat oven to 400 degrees F. Peel straggler paper off of the garlic. Trim off about ¼ to ½ inch off the top of the head to expose the tops of the individual garlic cloves. Drizzle about 1 tablespoon of olive oil over the exposed garlic cloves and allow the oil to seep into all the cloves. Wrap tightly in aluminum foil and bake for 35-40 minutes. Let cool before removing the roasted garlic from the paper skins. (Can even do this the day or two before).
Brown the pancetta in a skillet over medium heat until cooked, about 7-8 minutes. Turn off heat. Transfer to a paper towel lined plate to drain and set aside. Dispose of the remaining oil in the skillet.
Mash roasted garlic in a large bowl until it forms a smooth paste. Stir in the sour cream, 1 cup of heavy cream, sage, nutmeg, salt, and pepper. Set aside.
Cook pasta noodles to al dente. Typically one or two minutes less than the package instructions. Some packages will have a cooking time for al dente so just double check!
When the noodles have about 7 minutes left, add the butter to the skillet used to cook the pancetta and melt over low heat. Once melted, add in the sauce mixture, peas, and pancetta and stir. Let heat up for about 4-5 minutes. Do not let the sauce bubble or boil.
Gradually stir in 1 cup of Parmesan cheese until melted.
Add the pasta noodles directly from the water to the sauce. Toss to coat.
Add in the last ½ cup of heavy cream and toss. Add in the last ½ cup of Parmesan cheese and toss to coat and combine, about 1-2 minutes. Season with more salt and pepper, if desired. Serve immediately!
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