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nameChristmas Fettuccine
descriptionTrying to make fettuccine before Christmas a tradition from on of my favorite movies of all time.
urlhttps://12tomatoes.com/christmas-fettuccine
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Ingredients
  • 10 oz. fresh fettuccine (you can use dry also)
  • 1/2 cup unsalted butter
  • 4 garlic cloves, pasted
  • 1/4 cup white wine
  • 1 1/2 cup heavy cream
  • 3/4 cup parmesan cheese, finely grated
  • 3/4 cup Pecorino Romano cheese, finely grated
  • 1/4 teaspoon freshly ground nutmeg, plus extra for garnish
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. In a pan, add butter and garlic paste over medium-high heat until the garlic browns and butter turns slightly golden.
  2. Deglaze pan with white wine and reduce by half, then add heavy cream in and bring mixture a simmer.
  3. Let cream simmer until reduced by a quarter and the mixture has gone from big bubbles to small thick bubbles, around 6 - 8 minutes.
  4. Bring a pot of salted water to a boil and start cooking your pasta until al dente. Reserve 1/2 cup of salty water.
  5. Reduce heat to the lowest setting then add parmesan, pecorino and ground nutmeg to the sauce until incorporated. Taste for seasoning.
  6. Add your freshly cooked pasta to the cream sauce with a quarter cup of water. Toss until incorporated and taste for seasoning.
  7. Garnish pasta with ground black pepper, finely Grated Parmesan and a sprinkle of fresh nutmeg. Enjoy!
Trying to make fettuccine before Christmas a tradition from on of my favorite movies of all time.
Course: Dinner
Allergen(s): Milk, Milk

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Christmas Fettuccine

This cheesy parmesan cream sauce tastes so good on fresh fettuccine pasta. It transports you to the movie The Holiday right before Kate Winslet's incredible monologue. My new Christmas recipe

Christmas Fettuccine

4.7 from 7 votes
Cuisine: Italian
Servings: Serves 4
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 10 oz. fresh fettuccine (you can use dry also)
  • 1/2 cup unsalted butter
  • 4 garlic cloves, pasted
  • 1/4 cup white wine
  • 1 1/2 cup heavy cream
  • 3/4 cup parmesan cheese, finely grated
  • 3/4 cup Pecorino Romano cheese, finely grated
  • 1/4 teaspoon freshly ground nutmeg, plus extra for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. In a pan, add butter and garlic paste over medium-high heat until the garlic browns and butter turns slightly golden.
  2. Deglaze pan with white wine and reduce by half, then add heavy cream in and bring mixture a simmer.
  3. Let cream simmer until reduced by a quarter and the mixture has gone from big bubbles to small thick bubbles, around 6 - 8 minutes.
  4. Bring a pot of salted water to a boil and start cooking your pasta until al dente. Reserve 1/2 cup of salty water.
  5. Reduce heat to the lowest setting then add parmesan, pecorino and ground nutmeg to the sauce until incorporated. Taste for seasoning.
  6. Add your freshly cooked pasta to the cream sauce with a quarter cup of water. Toss until incorporated and taste for seasoning.
  7. Garnish pasta with ground black pepper, finely Grated Parmesan and a sprinkle of fresh nutmeg. Enjoy!