Christmas Fettuccine Recipe
This Christmas Fettuccine recipe is a creamy and flavorful pasta dish featuring tender fettuccine noodles tossed in a rich sauce made with butter, heavy cream, Parmesan cheese, and fresh herbs. Enhanced with shallots, garlic, and ripe tomatoes, it brings a festive touch to any holiday meal or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 3/4 pound dry fettuccini noodles
Sauce
- 2 teaspoons olive oil
- 1 medium shallot, finely minced
- 1 to 2 cloves garlic, finely minced
- 1 large roma tomato, or 2 if small, seeded and diced
- 1/4 cup dry white wine, such as chardonnay or sauvignon blanc
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Minced fresh parsley, for serving
- Basil leaves, torn for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the fettuccini noodles. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving some pasta water.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the finely minced shallot and cook until soft and fragrant, about 2-3 minutes. Add the garlic and sauté for another 30 seconds until aromatic, being careful not to burn it.
- Add Tomatoes and Deglaze: Stir in the diced seeded roma tomatoes and cook for 2-3 minutes until they start to soften. Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce slightly for about 2 minutes.
- Make the Cream Sauce: Lower the heat and add the unsalted butter, letting it melt completely. Then pour in the heavy cream, stirring to combine. Allow the mixture to gently simmer and thicken for about 3-5 minutes, stirring occasionally so it doesn’t scorch.
- Combine and Season: Stir in the freshly grated Parmesan cheese until melted and the sauce becomes creamy and smooth. Season with kosher salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Toss Pasta in Sauce: Add the drained fettuccine noodles to the skillet, tossing well to coat all the noodles with the sauce evenly.
- Serve: Plate the pasta and garnish with minced fresh parsley and torn basil leaves. Serve immediately with extra grated Parmesan cheese on the side.
Notes
- For a lighter version, substitute half the heavy cream with whole milk.
- Use fresh Roma tomatoes when in season for the best flavor.
- If you prefer a slightly tangier sauce, add a splash of lemon juice along with the white wine.
- If you want a vegetarian meal, ensure the Parmesan cheese used is made without animal rennet.
- Reserve some pasta water to adjust sauce consistency as needed.
Keywords: Christmas pasta, fettuccine recipe, creamy pasta, Italian Christmas dish, holiday pasta
Find it online: https://busyrecipe.com/christmas-fettuccine-recipe/