Step 1

Heat up a pot with butter. Once the butter is melted, add in the celery, carrots, onion, salt, and pepper. Saute the veggies on medium heat for about 15 minutes until translucent and soft. Next, add in the garlic and saute that for another 2 - 3 minutes. Add in the sausage and break it up using a wooden spoon or meat masher. Saute the meat on medium - low heat until it's cooked all the way through. Then, add in the pancetta and saute it on medium heat for 5 minutes.

Step 2

Boil the fettuccine in salted water according to package directions until al dente.

Step 3

Now, pour in the wine and let that cook on a medium heat for about 5 minutes, so the alcohol can burn out. Next, pour in a ½ cup of pasta water, give it a stir, and let everything simmer for a few minutes on a medium - low heat.

Step 4

A few minutes before the pasta is done boiling, pour the peas into the pot of water with the pasta, and let the peas boil with the pasta for the last few minutes. Once the pasta is al dente, drain the pasta and peas and set it aside in a serving bowl. (save a cup of pasta water in case you need to add more water to your sauce).

Step 5

In the sauce pot, add the fresh rosemary and bay leaf. Next, pour in the heavy cream and salt and black pepper (to taste). Stir and bring the pot to a boil. Once it comes to a boil, lower to a simmer, and leave the lid ajar while simmering. Simmer for 15 - 20 minutes. Remove the sprig of rosemary and bay leaf before serving. (If thickens too much add some of the reserved pasta water).

Step 6

Serve the sauce over the pasta and peas and garnish it with grated pecorino and chopped fresh parsley. Enjoy!