Christmas Fettuccine is a fancy yet super simple pasta dish consisting of finely minced shallots, garlic, white wine, cream and butter. Diced tomato and minced fresh parsley and torn basil give this fettuccine its red and green Christmas flair. Serves 6.
One of my absolute favorite Christmas movies is The Holiday. It’s one of those movies that I could watch over and over and over. It also makes me want to take trip to Surrey and drink wine out of the bottle while grocery shopping. Call me crazy, but I want to live in that movie.
Just this past weekend my girls and I watched it for, what seems like, the millionth time – or maybe that’s just me. I absolutely, irrevocably love that movie. And in one particular part in the movie Iris [Kate Winslet] offers to cheer Miles [Jack Black] up by making him ‘Christmas Fettuccine’. It’s not a poignant part of the movie, but every single time I want to be invited over for some Christmas Fettuccine.
So I made my own.
Good fettuccine is a handful of simple ingredients; butter, cream, black pepper and Parmesan cheese are the standard. In this Christmas fettuccine I sautéed shallot, garlic and fresh tomatoes, then added and reduced white wine before adding the butter, cream and cheese.
And I may or may not have sat down with this pan and gorged myself on all the carbs.
Merry Christmas to me.
To Make This Christmas Fettuccine You Will Need:
- dry fettuccine noodles
- a large Roma tomato or two
- dry white wine [or low-sodium chicken broth]
- heavy cream
- freshly grated Parmesan cheese
- fresh basil
First bring a large pot of salted water to a boil.
Meanwhile, on medium-low heat, sauté both the finely minced shallot and garlic in 2 teaspoons olive oil until soft and translucent, about 5 minutes.
Add in the seeded and diced Roma tomatoes, and cook until soft and starting the caramelize on the bottom of the pan. About 2 to 3 minutes.
De-glaze by pouring in 1/4 cup dry white wine, scraping the bottom of the pan. Simmer until most of the wine has cooked out, about 2 to 3 minutes.
Melt in the 6 tablespoons of unsalted butter and pour in 1 cup heavy cream. Then reduce the heat to low and follow the package directions to cook the pasta. If the sauce becomes too thick, you can add a few splashes of pasta water later, to thin it out.
Note: Never have the cooked pasta wait on the sauce, ALWAYS have the sauce waiting for the cooked pasta to be added.
Stir in 1 cup freshly grated Parmesan cheese. Taste the sauce and add salt and pepper as needed, keeping in mind you will be serving the Christmas fettuccine with more grated Parmesan.
Lastly, add in the cooked fettuccine noodles (and pasta water, if needed to thin out).
Gently toss to combine and immediately serve in pasta bowls with minced fresh parsley and torn basil leaves.
Finally, it’s time to eat!
Serve as is or for more of a complete meal, top with sliced chicken (like the chicken from this recipe).
Because this Christmas fettuccine is perfect with white wine, serve with a glass of sauvignon blanc or chardonnay.
- 3/4 pound dry fettuccini noodles
- 2 teaspoons olive oil
- 1 medium shallot, finely minced
- 1 to 2 cloves garlic, finely minced
- 1 large roma tomato, 2 if small, seeded and diced
- 1/4 cup dry white wine, like chardonnay or sauvignon blanc
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- kosher salt, to taste
- freshly ground black pepper, to taste
- minced fresh parsley, for serving
- basil leaves, torn for serving
- Bring a large pot of generously salted water to a boil.
- Meanwhile, sauté shallot and garlic in olive oil for 5 minutes or until soft and translucent. Add the diced tomato and cook until the tomato starts to caramelize on the bottom of the pan, 2 to 3 minutes. Deglaze with wine and simmer until the wine is reduced by at least half, about 2 to 3 minutes.
- Once the water boils add in the pasta and cook following the package directions.
- To the sauce, add in the butter and cream, stir until melted and creamy. Add in the parmesan cheese and stir until melted. If the sauce gets too thick, add in a little past water. Taste and season with kosher salt and freshly ground black pepper to you preference.
- Immediately add the cooked fettuccine into the sauce and gently toss to combine.
- Serve with more freshly grated parmesan, minced parsley and torn basil leaves.
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