Creamy White Wine Fettuccine

NOTE: A "standard" serving size of fettuccine is 2 ounces. However, I find that 2 ounces is rarely enough if I'm really hungry, so I'd expect closer to 3 or 3 1/2 ounces per person. I wrote the recipe using the standard serving size but feel free to increase if you are extra hungry like I usually am ;)

Creamy White Wine Fettuccine


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Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 4+ Servings 

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1. Fill a large pot with cold, salted water, cover, and bring to a boil on medium high heat.

 

1. In a large skillet, begin heating the butter, pepper flakes, thyme sprigs, garlic, and EVOO together over medium heat. Once hot and sizzling, stir and cook for about a minute before stirring in the onions along with a pinch of salt. Stir and cook 5 minutes.

 

1. Stir in the mushrooms and season with a generous pinch of sea salt & cracked pepper. Continue to cook until mushrooms have cooked down, released liquids, and caramelized a touch (about 5ish minutes).

 

1. Stir in the flour, continuing to stir for about a minute to cook out the raw flour flave. Remove the pan from the heat and carefully pour in the white wine (it might splash a little). Whisk everything together, making sure to break up any clumps of mushrooms / flour. Switch to a spatula and scrape up and flour that stuck to the pan. Bring this to a boil and once boiled, reduce heat to medium low, and simmer for about 3 - 5 minutes.

 

1. Add the pasta to the boiling water and cook to al dente according to package directions. In the meantime, pour the room temperature cream & garlic powder into the white wine sauce and once incorporated, bring it to temperature in the skillet. Let that simmer now for another 3 - 5, or until the fettuccini is cooked. (If the sauce is not thick enough, allow it another couple of minutes and strain the pasta separately, reserving some of the pasta water) Strain the pasta directly from the boiling water to the skillet, taking along some pasta water with you. Sprinkle in the grana & white cheddar, continuing to toss as the pasta is cooking in the sauce. Remove from the heat and stir in the fresh basil & parsley. Taste and add additional salt / pepper if desired.

 

1. Serve garnished with additional herbs and some grated grana Padano cheese. ENJOY!

                Grocery List

• 8 oz. + Dry Fettuccine
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, diced
• 4 cloves Garlic, crushed & sliced
• 227g Cremini Mushrooms, sliced
• 3 sprigs Fresh Thyme
• 1 C Dry White Wine
• 1 C Whipping Cream, room temperature
• 1 Heaping Tbsp. AP Flour
• ½ C Grana Padano, grated
• ½ C Extra Old White Cheddar, shredded
• ¼ C Fresh Parsley, chopped
• 1 Tbsp. Fresh basil, chopped
• 1 Tsp. Garlic Powder
• ½ Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper