A delightful pasta dish combining creamy Brie cheese, crispy pancetta, and a rich sauce for a comforting and indulgent meal.
Cook the diced pancetta in a large skillet over medium heat until crispy, about 5 minutes.
Cook the pancetta until it's golden and crispy for the best texture.
Remove the pancetta from the skillet using a slotted spoon and set aside.
Drain excess fat from the skillet, leaving a small amount for flavor.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour the half-and-half into the skillet and bring to a gentle simmer.
Stir continuously to prevent the cream from curdling.
Gradually add the Brie and Parmesan cheese, stirring until melted and smooth.
Cut the Brie into small pieces to help it melt faster.
Season the sauce with freshly ground black pepper.
Adjust the seasoning to taste, adding more pepper if desired.
Meanwhile, cook the fettuccine in a large pot of boiling salted water until al dente, about 10 minutes.
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
Drain the fettuccine and add it to the skillet with the sauce.
Toss the pasta gently to coat it evenly with the sauce.
Stir in the crispy pancetta and serve immediately.
Garnish with extra Parmesan cheese and fresh parsley for a touch of color and flavor.
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