Recipe courtesy of Adam P Lang
Basil Fettuccini Pasta and Cream Sauce
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 687
- Total Fat
- 49 g
- Saturated Fat
- 29 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 243 mg
- Sodium
- 532 mg
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 687
- Total Fat
- 49 g
- Saturated Fat
- 29 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 243 mg
- Sodium
- 532 mg
Ingredients
Cream Sauce:
Directions
- In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
- Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
- Use a pasta machine to roll out pasta and cut fettuccini noodles.
- In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
- Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.
