Step 1

Heat a pan on low-medium and add generous amounts of olive oil. Once oil is warm, add the tomatoes. Try not to add the tomatoes when the oil is hot because the oil may start to immediately splash on you.

Step 2

Once the cherry tomatoes are soft and the skins are peeling off, gently press the tomatoes. You want the tomatoes to become saucy. Be cautious of burning the tomatoes.

Step 3

Add sliced or minced garlic into the pan. You can never go wrong with adding more garlic.

Step 4

Stir in the garlic with the tomato sauce and let it simmer for 3-5 minutes until the garlic becomes soft. Add salt and pepper to the sauce. Stir.

Step 5

Add the pancetta in. Stir and let it simmer in the sauce until cooked.

Step 6

Meanwhile in a pot, boil water and add a dash of salt. Once boiling, add fettuccine. Boil for about 8-10 minutes until al dente. 

Step 7

Add cooked pasta and about ¼ pasta water into the sauce. Stir.