Saturday, January 9, 2010

Fettuccine with Toasted Walnut Cream Sauce


1 cup walnuts

2 Tbsp olive oil

6 Tbsp salted butter

2 cups plus heavy cream

2 cloves garlic, minced

4 ounces shredded Parmesan cheese, divided

1/2 tsp white pepper

1 tsp sea salt

dash of nutmeg

3/4 cup shredded mozzarella cheese

1 lb fettuccine pasta

How it's Done:

First, toast your walnuts on the stove until they smell good and nutty.

Then, process 3/4 of them in your food processor until they're tiny bits.

Put your water on to boil. When it's ready, add the pasta and cook according to package directions.

In a large sauce pan, melt the butter. Add 2 cups of cream, oil, white pepper, nutmeg, garlic, salt, blended nuts, and 3 ounces shredded Parmesan cheese. Cook over medium heat, stirring constantly, until sauce is thickened. This should take about ten to fifteen minutes. Stir in the mozzarella cheese. When it's all melted, your sauce is done.

Drain pasta. Serve pasta topped with sauce and a sprinkling of walnuts.

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