Description
Nancy Meyers’ Christmas Fettuccine is a creamy, comforting pasta dish featuring a rich Parmesan sauce infused with garlic and fresh basil. This quick and elegant recipe showcases tender fettuccine tossed in a luscious homemade cream sauce, garnished with fragrant basil and optional toasted pine nuts for added texture. Perfect for a festive holiday meal or any special occasion, it delivers rich flavors with simple ingredients in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
Garnish
- ¼ cup fresh basil, chopped
- ¼ cup toasted pine nuts (optional)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving some pasta water for later use.
- Sauté Garlic: In a skillet over medium-low heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute, taking care not to brown the garlic.
- Prepare Sauce: Pour in the heavy cream and bring it to a gentle simmer while stirring frequently. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked fettuccine to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Garnish and Serve: Remove from heat and garnish with chopped fresh basil and toasted pine nuts if using. Serve immediately while warm for the best flavor and texture.
Notes
- For the best flavor, use freshly grated Parmesan cheese rather than pre-grated cheese.
- Reserve pasta water as it contains starch which helps to create a smooth sauce glaze on the pasta.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
- Be careful not to overcook the garlic to avoid bitterness.
- This dish is best served fresh; leftovers can be stored in the refrigerator for up to 2 days and gently reheated with a splash of cream or pasta water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
