If you’re like me and you watch The Holiday every night before going to sleep– you absolutely know what the inspiration for this recipe was. Miles comes over to see Iris and she says “I was just making some Christmas Fettuccine!” … and I felt that in my soul. So this is my very own, Christmas Fettuccine.
Note: if you would like to serve more than 1-2, just double everything in the recipe!
what you need:
- ~8 oz Fettuccine noodles
- 1/4 cup bread crumbs
- 1/2 teaspoon minced garlic
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup FINELY shredded parmesan buy the bag where the cheese looks like powder, and if necessary, use a food processor to pulse parmesan if you cannot find the powdery bag
- Salt
- Pepper
- Dried Oregano
- Dried Basil
- Dried Thyme
- Red Pepper Flakes
- Fresh parsley, chopped
what you need to do:
- First we make the toasted bread crumbs. In a small nonstick skillet on medium high heat, add in your bread crumbs and garlic. Use a wooden spoon to mix together. Watch this CAREFULLY as it can burn very quickly. Stir it frequently to keep it from burning, and remove from heat once the bread crumbs are perfectly golden and crispy. Set aside.
- In a large pot, bring salted water to a boil. Cook noodles as instructed.
- As noodles cook, prepare the sauce by melting butter over medium-low heat in a large nonstick pan. Once melted, add in the heavy cream and parmesan and whisk together to combine. It will thicken as it sits but stir it frequently.
- Add in 1/4 teaspoon of salt and pepper, and a PINCH of oregano, basil, thyme, and red pepper. Stir to combine.
- Once noodles are done, carefully transfer them to the sauce. DO NOT DRAIN THEM, we want them to be wet when added to the pot so the starches from the pasta water add to the sauce. Stir to combine, coating the noodles completely in the sauce. Let them sit together and simmer on low for a minute or two.
- Plate and serve by sprinkling bread crumbs on top, followed by some parsley and red pepper flakes!