Hello my loves,
Only 5 sleeps until Christmas! Cannot believe how fast it snuck up this year. Still a weird year in terms of public health thanks to Omicron so it’s looking like another mellow Christmas at home for us. Honestly though I’m kind of looking forward to it! Charlie is now 13 months old so he’s old enough to start doing traditions with. I mean, it’s still on the young side but ya know, he’s there. We’ll start Elf on the Shelf next year though because he doesn’t understand mischief yet… which I’m thankful for!
Speaking of traditions, The Holiday is one of mine and Joey’s favorite Christmas movies! Every year without a doubt, we pull it up on the tv to watch and every year I think, “Maybe I should make Christmas fettuccine this year!” And yes, I always say it with a British accent. “Christmas fettuccine!”
I don’t know about your family but mine has always made different things for Christmas each year. From what I can gather, most families are like us in that respect. A lot of people say they do some sort of roast as their main course. Like a prime rib or rack of lamb. Both are delicious! But I wanted to make a Christmas fettuccine to honor one of our favorite Christmas movies. I’ll pair it with a roasted chicken and some veggies.
This Christmas fettuccine is creamy, cheesy, simple to make, and just really good. Pair it with some white wine and you’re in business!
Christmas Fettuccine
Christmas Fettuccine
Ingredients
- 1 package of fettuccine noodles
- 6 tbsp unsalted butter
- 1 small shallot, finely diced
- 1/2 tsp garlic powder
- 2 1/2 cups heavy cream
- 1 1/2 cups grated parmesan
- salt and pepper to taste
- torn basil leaves, optional for topping
- parmesan for topping, optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until to your liking.
- While the pasta is boiling, make the sauce. In a large frying pan over medium melt 6 tbsp butter. Once melted add the shallot. Saute for 2 minutes until softened. Add the garlic powder and give a stir. Then slowly pour in heavy cream while whisking. Once all combined, stir in the parmesan cheese and stir. This will thicken the sauce. Lift the noodles out the pot using tongs and let the water run off them. I like to do it this way as there is still a little pasta water on the noodles when you add them so it will naturally help the sauce become the perfect consistency. Top with torn basil and more parmesan if desired.
If you make this Christmas fettuccine be sure to tag me @tessa_port!
Also, I have to say it, you can totally make this any time of year! Not just at Christmas. It’s just fettuccine and can and should be enjoyed all year long! I just wanted to call it Christmas fettuccine because ’tis the season! xx
