Homemade Fettuccine with Pancetta Cream Sauce

To make the pasta dough, mound the flour on a clean work surface and create a well in the center.

Crack the eggs into the well, then add the olive oil and salt.

Using a fork, gently whisk the wet ingredients, gradually incorporating the flour from the sides of the well.

Once the dough becomes too thick to mix with a fork, use your hands to bring it together and knead for about 10 minutes, until a smooth, elastic ball forms.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the sauce. Mince the shallots and garlic.

Place a large pot or deep skillet over medium heat. Add the diced pancetta and cook until it's crispy and the fat has rendered, about 5-7 minutes.

Using a slotted spoon, remove the crispy pancetta and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.

Add the minced shallots to the pancetta fat and sauté until softened and translucent, about 3-4 minutes.

Stir in the minced garlic and cook until fragrant, about 1 minute.

Pour in the crushed tomatoes and the red wine. Stir to combine and bring to a simmer. Let it cook for a few minutes to allow the alcohol to burn off.

Reduce the heat and let the sauce simmer while you roll out the pasta.

Unwrap the rested dough and cut it into four equal pieces. Work with one piece at a time, keeping the others covered.

Flatten the piece of dough with a rolling pin, then feed it through a pasta machine on its widest setting. Fold and repeat a few times, then continue to pass it through progressively thinner settings until you have a long, thin sheet.

Lightly flour the pasta sheet, fold it over itself several times, and use a sharp knife to cut it into fettuccine-width strips.

Unfurl the noodles and toss them with a bit more flour on a parchment-lined baking sheet to prevent sticking. Repeat with the remaining dough.

Return to the sauce. Stir in the heavy cream and dried parsley.

Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes, or until al dente. Before draining, reserve about a cup of the starchy pasta water.

Add the reserved pasta water and grated Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce is creamy.

Using tongs, transfer the cooked pasta directly from the water into the sauce. Add the cooked pancetta back into the pan.

Toss everything together until the pasta is well-coated with the sauce.

Serve immediately, garnished with extra grated Parmesan cheese.