Christmas Fettuccine Recipe (inspired by The Holiday)
Servings: 4
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Ingredients
For the Christmas fettuccine
- 8 tbsp unsalted butter, cut into cubes
- 1 1/4 cups finely grated Parmigiano Reggiano plus more for garnish
- 1 lb (450-500 grams) fresh fettuccine or 3/4 lb (350-400grams) dried fettuccine
- 1/2-1 cup reserved pasta water
Optional: For the panko crumb topping
- 1 tbsp butter
- 1 tsp extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- pinch of kosher salt
Instructions
For the fettuccine alfredo
- Bring a large pot of heavily salted water to a boil.
- To a large serving bowl or pot, lay 8 tablespoons of butter at the bottom and set aside. Freshly grate the parmesan cheese and set aside.
- Cook the fettuccine noodles until al dente, reserving 1 cup of pasta water before draining.
- Use tongs to scoop the cooked fettuccine noodles from the pasta pot directly into the large bowl (or pot) with butter. As you gently toss the pasta by pushing the pasta towards the back of the bowl / pan and bringing it back towards you, add 1/2 cup reserved pasta water. As you toss, gradually sprinkle in the freshly grated parmesan cheese. Keep tossing until all of the parmesan cheese has been used. Add more reserved pasta water as needed.
- Once everything is combined, the 'sauce' should be smooth and glossy. Taste and adjust seasoning with salt (and pepper) if desired. Serve with more parmesan cheese on top.
Optional: For the panko crumb topping
- In a large frying pan, add the butter and olive oil over medium-low heat.
- Once the butter is melted, stir in the panko breadcrumbs and a pinch of kosher salt. Cook, stirring often, 4-5 minutes, until the panko is golden brown.
Notes
- I love to top this fettuccine with some cracked black pepper.
- Add the panko breadcrumb topping on top of the fettuccine for a festive touch. Add 1-2 tablespoons minced fresh parsley and/or some lemon zest to enhance the flavour further.
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