Fettucini

a-to-z-letters-fWe’ve had with alfredo sauce and carbanara.  It’s silky, flat, twirls so nicely on a fork, you smile just watching it.  This wonderful pasta literally means little ribbons in Italian.  It is very popular in Roman cuisine.  I can understand why, too.

Fettucini clings to sauce.  As thick as what it is, it doesn’t get soggy or frail with most sauces (if cooked correctly).  You really don’t need a whole lot of sauce to go with this perfect pasta.

For those who want to learn how to make pasta, fettucini is possibly the easiest to do.  It follows the same basic recipe of flour and egg.  If you have a pasta machine, you can set the cutters to the correct width and have them uniform.  Or, if you don’t have one, anyone can cut long thin lengths with relative ease.  Naturally, it is one of those things best had fresh made that day instead of dried in a box.

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The recipe:

1 tablespoon butter
8 ounces fresh mushrooms, sliced
3 bunches green onions, green part only chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
10 ounces fettuccine
1/2 cup butter
1 egg yolk
2/3 cup half-and-half
2 teaspoons dried parsley
1/2 cup parmesan cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions:

Saute mushrooms, green onions, salt, pepper, and garlic powder in the little bit of butter.  In another pan, slowly bring to a low boil the stick of butter, egg yolk, half and half, parsley, salt, pepper, and garlic powder.  Add parmesan cheese to sauce mixture and cook and stir until thickened.  Add sauce to mushroom mixture.  Serve over cooked fettucini.

Read more at: http://www.food.com/recipe/fettucini-alfredo-with-mushrooms-453536?oc=linkback

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