1to make Parmesan Cream Sauce. In a large saucepan over medium heat , coomine the white wine, shallots, peppercorns and thyme. cook until the wine has evaporated to a few tablespoon,
2add the chicken stock and continue to cook until the liquid reduces by half. add more creamand cook for several minutes more until the sauce is sllightly thickened. strain the sauce through a fine mesh wire into a mixing bowl.
3combine sthe strained sauce with the grated parmesan thyme and oregano, blending until smooth. season to taste with salt and white pepper. set aside.
4cook the fettuccine in the pot of boiling water until al-dente, tender but still chewy, . heat 2 tablespoon of olive oil in a large skillet over med heat,. add th garlic and cook until fragrant, about 1 minute. add the pancetta and chopped thyme and oregano and saute about 2 minutes more
5stir in the chicken stock and stir and scrape witha wooden spoon to deglaze the pan. stir in the prepared parmesan cream sauce. cook only until heated through. when fettuccine is done drain it and add it immediately to the sauce in the skillet.