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1.Fill A Large Pot With Lightly Salted Water And Bring To A Rolling Boil Over High Heat. Once The Water Is Boiling, Stir In The Fettuccini, And Return To A Boil. Cook The Pasta Uncovered, Stirring Occasionally, Until The Pasta Has Cooked Through, But Is Still Firm To The Bite, About 8 Minutes. Drain Well In A Colander Set In The Sink. 2.Place The Pancetta In A Large, Deep Skillet, And Cook And Stir Over Medium Heat Until Lightly Browned, About 5 Minutes. Drain The Pancetta On A Paper Towel-Lined Plate. 3.Heat 1/2 Of The Heavy Cream In The Skillet Over Medium Heat. Stir In The Fettuccine, And Bring To A Boil. Add The Remaining Heavy Cream, Garlic, Pancetta, Tomatoes, And Basil. Cook And Stir Until The Sauce Is Reduced, About 15 Minutes. Season With Pepper. Top With Parmesan Cheese Before Serving.
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