Fettuccini With Pancetta And Tomato Cream Sauce - cooking recipe

Ingredients

1/2 cup pancetta or 4 ounces bacon, chopped
1 tablespoon olive oil
3 garlic cloves, finely minced
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1/2 cup dry white wine
1/2 - 3/4 cup whipping cream
1 - 1 1/2 teaspoon dried basil
1 lb fettuccine pasta
fresh grated parmesan cheese

Preparation

Cook pancetta or bacon in large skillet until crisp. Transfer to paper towels and drain, using slotted spoon.
Add olive oil and garlic to drippings and saute 30 seconds.
Add tomatoes, with juices, wine, and cream and bring to a slow boil.
Add basil. Reduce heat and simmer until slightly reduced. Season to taste with salt and pepper.
Toss with cooked pasta and serve topped with parmesan.