Fettuccine with Crispy Pancetta and Shallots in Lemon Alfredo

Fettuccine with Crispy Pancetta and Shallots in Lemon Alfredo

1 lb. fettuccine
2 1/2 cups heavy cream
Juice from 1 lemon
6 tablespoons unsalted butter
2 cups grated Parmesan
Pinch freshly grated nutmeg
Salt and ground white pepper
1 large shallot, finely chopped
1 tablespoon olive oil
1 cup of thin cut pancetta strips

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and shallots and cook until the pancetta is crisp and the shallots are soft, about 5 or so minutes. Remove from pan and place on a plate lined with paper towels to drain. (I blot the mixture lightly with another paper towel to remove any additional oil.) Wipe the skillet clean. Add 2 cups of the cream and the lemon juice, a bit at a time until you get the desired lemon flavor, into the skillet. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan cheese to the cream in the skillet. Add the nutmeg and season with salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Place fettuccine into a serving bowl and top with the pancetta and shallot mixture.