Fettuccine pasta: 15 recipes that will make your mouth water

Publication in the group: European cuisine

Italian cuisine, famous throughout the world, the dishes of which are present on the menu of almost any prestigious restaurant, includes many varieties of pasta pastes and an even greater number of sauces for them. Fettuccine, whose name translates to “ribbons,” is spaghetti made from durum wheat. Dressings are made from bacon, vegetables, chicken, seafood, mushrooms, dairy products and other elements.

Fettuccine in creamy sauce

Photo: fb.ru
A very simple but win-win recipe for every day.

You will need:
300 g fettuccine, 300 ml 30-33% cream, 70 g butter, 70 g parmesan, salt and white pepper.
Preparation:

Boil the pasta until done. Heat the cream in a saucepan, add the butter and stir until it melts. Add grated cheese and spices and continue cooking over medium heat until smooth. Pour sauce over fettuccine and heat through.

General cooking principles

Fettuccine is spaghetti made from durum wheat . And after cooking they always remain elastic, tough, hold the sauce perfectly and are easy to eat.

Prepare it strictly following the instructions:

• put in boiling water;
• reduce the fire;
• cook for 5 minutes;
• Place in a colander and drain the water.

Place the finished spaghetti on a plate and pour over the sauce without stirring.

INTERESTING: Proper cooking of pasta does not imply rinsing it after cooking.

Fettuccine is a universal pasta product , to which you can choose dozens of different dressings and get pasta with a new, delicate taste. Each has its own recipe for cooking.

Fettuccine pasta with chicken

Photo: skala-cafe.ru
When serving, sprinkle it with chopped herbs or nuts.

You will need:
200 g fettuccine, 300 g chicken fillet, 5 champignons, 1-2 cloves of garlic, 60 g cheese, 100 ml 20-30% cream.
Preparation:

Cut the chicken into small pieces, season and fry until half cooked. Add mushroom slices and chopped garlic and continue frying. After 5-7 minutes, pour in warm cream, bring to a boil and remove from heat. Boil the pasta, pour sauce over it and sprinkle with grated cheese.

Classic recipe

Fettuccine with chicken and mushrooms, served in fine dining establishments, is easy to make at home. Of the many variations of the dish, this recipe is one of the fastest and most common.

Ingredients

Proper preparation of the traditional Italian dish fettuccine has certain requirements for ingredients. To get a better look at the mushrooms, it is recommended to buy them by weight. In fettuccine, porcini mushrooms are preferably used; easily digestible champignons are most often used.

When choosing them, they are guided by the following criteria:

• dryness;
• if juice begins to flow when you press on the cap, the champignon is not suitable;
• elasticity;
• size is no more than average, younger mushrooms have a more pronounced aroma, taste and high level of vitamins;
• the presence of a white film in the area where the stem meets the cap;
• hardness;
• integrity.

Spaghetti sold in stores are divided into 3 types: A, B and C. Fettuccine made from durum flour belongs to the 1st category of products. Their only ingredients are water and flour; there are no eggs or egg mixture. To immediately assess the quality of the “ribbons”, it is recommended to buy them in transparent packaging, and it must be airtight.

Store-bought fettuccine rolled into nests has an amber-yellow color with small darkening on the surface, this is a sign of the flour used and traces of grinding, respectively. The strips should be solid and as smooth as possible. If it is possible to break one of them, you should pay attention to its internal appearance. It should match the outside and be slightly glassy.

The list of ingredients for the classic recipe includes:

• 230 g porcini mushrooms;
• 250 g fettuccine;
• 3 tbsp. l. olive oil;
• 330 g chicken fillet;
• 4 cloves of garlic;
• salt and black pepper to taste,
• 60 g cheese;
• 1 bunch of fresh parsley;
• 400 ml medium fat cream.

Step-by-step cooking process

Fettuccine with chicken and mushrooms in creamy sauce is usually cooked for no more than 1 hour:

1. The meat is cut into small pieces, after which it is left to marinate with black pepper and salt for 15-30 minutes.
2. Peeled and washed mushrooms are cut into slices.
3. The garlic must be chopped.
4. For the fettuccine, heat a pan of water. Spaghetti is poured into lightly salted boiling water, boiling for 5-7 minutes. and draining the water through a colander, setting aside a little just in case.

   
   Before you cook fettuccine with chicken and mushrooms, you need to cook the pasta.

5. Pour oil into a heated high-sided frying pan and lightly fry the marinated meat in it.
6. Mushrooms are added to the still-cooking chicken, then the products are completely fried, stirring them.
7. The final touch is to sprinkle the contents of the pan with garlic and pour room temperature cream into it. The sauce is removed from the heat after boiling.

Chicken, mushrooms and spaghetti are placed on a plate and covered with sauce, to which chopped parsley is added. If the sauce is too thick, you can dilute it with the remaining broth from the fettuccine.

What can I add?

Half the amount of olive oil is sometimes replaced with butter. While sautéing the meat, you can add a medium-sized onion cut into cubes. For a more piquant taste, 40 g of grated Parmesan is used in fettuccine. 20 g of them are poured into the frying pan along with the mushrooms; the rest can be used to cover the finished dish. Also, the “ribbons” drenched in sauce are complemented with pepper and a pinch of Provençal herbs.

Fettuccine with mushrooms

Photo: cafemaman.ru
If you use wild mushrooms, first boil them for 10 minutes.

You will need:
400 g fettuccine, 300 g mushrooms, 300 ml cream, 1 onion, 2 tbsp.
butter, 3 cloves of garlic, spices. Preparation:

Fry sliced ​​mushrooms with garlic in a mixture of two oils until the liquid evaporates. Add chopped onion and continue to fry, and after a couple of minutes add cream and simmer for 10 minutes over low heat. Season the sauce to taste and pour over the boiled pasta.

Ingredients for “Fettuccine with porcini mushrooms and leeks”:

• Pasta / Pasta (Divella fettuccine) – 250 g
• Cream (Parmalat 23% fat) – 250 g
• Mushrooms (white, fresh or frozen) - 4 pcs.
• Leek (stem, white part) - 1 pc.
• Butter – 25 g
• Parmesan – 50 g
• Salt
• Black pepper (ground)

Number of servings: 4

Nutritional and energy value:

Recipe for “Fettuccine with porcini mushrooms and leeks”:

If using frozen mushrooms, defrost them first. Boil the pasta as directed on the package. Thinly slice the mushrooms and leeks. Melt butter in a large frying pan, add mushrooms and leeks, fry while stirring for 3 minutes. Season lightly with salt and pepper and pour in the cream. As soon as the sauce boils, remove from heat, cover with a lid, after exactly a minute add half the cheese and stir. Add the fettuccine to the sauce and stir. Serve sprinkled with remaining cheese.

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Fettuccine with shrimp

Photo: pinterest.com
We recommend using peeled shrimp – it’s much more convenient!

You will need:
400 g fettuccine, 300 g shrimp, 200 ml 20% cream, 2 tbsp each.
butter, 1 tbsp. flour, 3 tbsp. grated cheese, chopped herbs, spices. Preparation:

Boil the shrimp, and during this time fry the flour in butter. Add cream, spices and chopped herbs to the flour, and reduce the sauce by a third. Boil the paste in the shrimp water, and add the shrimp themselves to the cream. Toss the fettuccine with the sauce and sprinkle with cheese.

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General principles of cooking

Pasta is a fairly ancient dish of the Apennine Peninsula; kitchen utensils for preparing it were found in Etruscan burials. Spaghetti, sold all over the world, originated in Sicily; its variety, fettuccine, was created by the Italian restaurateur Alfredo di Lelio at the dawn of the 20th century. Alfredo's wife complained of loss of appetite after giving birth, and then he made tender “ribbons” in sauce for her.

This product has a wide range of uses, combining equally well with meat, seafood, vegetables and dairy products. Fettuccine with chicken and mushrooms is an Italian pasta that is eaten as an independent dish. They serve as a side dish with dressing. The main elements of the meal are served after the fettuccine, which is served first.

There are several recommendations and unspoken rules for using pastes:

• “ribbons” are not cut with a knife, this is considered bad form;
• the only utensil is a fork, although in the Italian countryside a spoon is also used with it;
• to remove the pasta from the plate, first grab the sauce with a fork and only then roll the spaghetti;
• hook 2-3 pasta at a time, raising the fork to chest height;
• You shouldn’t rush in this matter, otherwise you might splatter the fettuccine;
• when using a spoon, take it in the left hand and scoop up the sauce, dip the pasta rolled up with a fork in the right hand into the spoon, and only then lift it to the chest so that, lowering the fork, slowly wrap the spaghetti;
• fettuccine is a high-calorie dish, which is why it is usually eaten at lunch;
• quickly cooked spaghetti is not washed with water after cooking, draining the broth through a colander;

• the dish is seasoned in different ways, but in traditional recipes the sauce always placed on top should not be mixed with the pasta;
• “ribbons” and other spaghetti are eaten from the edges, so they are easier to detach and rewind;
• To avoid dropping the pasta and sauce, they are served in wide, high-sided dishes.

Fettuccine is a universal type of spaghetti; it comes with a variety of dressings. These flat and long products, 1 cm thick, retain their elasticity when cooked, hold the sauce well and are easy to use. They should be poured into boiling water and cooked for about 5 minutes, after which you can drain the water, place the dish on a plate and pour the sauce over it. Italians eat spaghetti with a glass of infused, preferably dry, red wine or water, serving the dish with a basket of ciabatta or focaccia bread and the obligatory container of grated Parmesan cheese. This is done in case you want to add cheese.

Fettuccine pasta with salmon

Photo: kulinarka-tv.ru
A very delicious dish that can be served even for a holiday.

You will need:
400 g fettuccine, 300 g salmon, 200 ml cream, 100 ml broth, 1 onion, spices, 1 tbsp.
butter, herbs. Preparation:

Cut the salmon into medium pieces and fry in butter along with chopped onion, stirring constantly. Pour in the broth and evaporate it almost completely. After this, add cream and spices, heat the sauce and pour it over the boiled pasta. Sprinkle the dish with herbs on top.

Fettuccine with minced meat

Photo: nibbledish.com
The meat sauce takes a little longer to cook, but the results are worth it.

You will need:
340 g of fettuccine, 450 g of minced meat, 800 g of tomatoes in their own juice, 1 carrot, 1 stalk of celery, half an onion, 1 clove of garlic, 0.5 cups of milk, spices, grated cheese.
Preparation:

Grind the carrots, celery and garlic in a blender, and then lightly fry them. Add minced meat and spices to the vegetables and continue frying, constantly breaking up lumps. After a couple of minutes, add tomatoes, milk, a glass of water, and simmer for about 20 minutes until thickened. Separately, boil the fettuccine, pour meat sauce over the pasta and sprinkle with cheese.

History and description

The appearance of pasta dates back a thousand years ago. In those days, people cooked food using a mixture of flour and water in salt water.

Archaeologists have found equipment for making pasta in Etruscan habitats.

Seven hundred years later, pasta has firmly entered the life of Europeans . At first only the poor ate them.

They did this without the help of instruments . But after the invention of the fork, the Florentine nobility introduced pasta into their diet.

Over the years, people have diversified sauces and created dozens of types.

This product comes in the form of tubes and ribbons of varying lengths.

Fettuccine is flat spaghetti 1 cm wide . Translated from Italian, “fettuccine” means “ribbon”.

INTERESTING: In Italy there is a museum dedicated to pasta. There you can learn the history of their appearance and evolution, as well as many interesting facts and recipes.

Fettuccine pasta in tomato sauce

Photo: food.inmyroom.ru
What could be simpler and at the same time tastier than tomato sauce with herbs?

You will need:
200 g fettuccine, 2 tomatoes, 1 bunch of green onions, 1 bunch of herbs, 1 onion, 2 tbsp.
tomato paste, 2 cloves of garlic, spices and herbs. Preparation:

Finely chop the onion and fry it until golden. Add chopped garlic and green onions, and after a couple of minutes add diced peeled tomatoes and tomato paste. Pour in a little water, season and simmer the sauce under the lid for 15 minutes. At the end, add chopped herbs and boiled pasta.

Choosing the right pasta in the store

In order to prepare truly Italian delicious fettuccine pasta with chicken and mushrooms, you need to choose the right ingredients.

Spaghetti:

• Pasta is divided into three categories: A, B, C. Group A pasta is made from durum flour, a durum flour. These are exactly the ones that are suitable for pasta.
• The packaging must be sealed . Preferably transparent to see the color and assess the condition.
• The surface of the “ribbons” must be perfectly smooth, they must be intact.
• Color is a distinctive feature . In real pasta made from durum wheat, it is amber-yellow.
• High-quality fettuccine has small dark inclusions on the surface. These are the remains from grinding wheat flour.
• If you can look at the fracture, it should be the same color as the outside, a little glassy.

IMPORTANT: Spaghetti should only contain flour and water. Melange (eggs) should be missing.

Porcini mushrooms are traditionally used to prepare fettuccine . But in modern times they often resort to champignons. They are very easy to prepare and are most susceptible to the body.

The right choice of mushrooms in the store:

• Porcini mushrooms should be firm and elastic to the touch.
• There should be no moisture.
• It is better to choose small and medium sizes. They are easier to cut. At this age, they contain more vitamins and have a richer taste and aroma.
• There should be some soil left on the legs. This way they last longer.
• In a high-quality mushroom, the cap at the bottom is connected to the stem with a white film.
• This ingredient must be whole. When broken, it has a pleasant aroma.
• When you press the cap, it should return to its previous position. If the juice comes out, then the mushroom is spoiled and cannot be used.

Fettuccine pasta with bacon

Photo: puzobox.ru
This is a variation on the theme of classic carbonara with fettuccine.

You will need:
300 g fettuccine, 100 ml cream, 2 eggs, 25 g parmesan, 4 strips of bacon.
Preparation:

Boil the pasta until cooked, and during this time mix the eggs with cream and grated cheese. Cut the bacon into strips and fry it in a dry frying pan. Add the pasta, immediately pour in the sauce and stir quickly.

Pasta with seafood: 10 delicious recipes (step by step)

Pasta with bacon and mushrooms in white wine

For preparation you will need:

• paste - 150 g;
• champignons - 150 g;
• bacon - 80 g;
• white wine - 75 ml;
• cream 10% - 165 ml.
• hard cheese - 80 g.

Chop the bacon very finely, place in a frying pan and simmer over low heat until the fat has rendered out. Add sliced ​​champignons, increase heat to medium and fry mushrooms until tender. Pour in white wine and simmer for 10-12 minutes until the liquid is reduced by half in volume. Then pour in the cream, add grated cheese to the sauce, stir and cook together for 2-3 minutes. Place the boiled fettuccine in a frying pan, heat together and serve.

Fettuccine with mushrooms is a delicious dish with an Italian character. For a more interesting flavor, experiment with spices and try adding oregano, thyme, rosemary or basil.

Fettuccine with stewed vegetables

Photo: gastronom.ru
If you wish, you can add some chicken to the recipe.

You will need:
170 g fettuccine, 6 tbsp.
tomato paste, half an onion, carrot and celery stalk, 70 ml broth, herbs, 20 olives, 1 zucchini, 1 eggplant, 1 pepper, 10 cherry tomatoes, spices. Preparation:

Grind the onion, carrots and celery in a blender and lightly fry them in a frying pan. Cut the remaining vegetables into cubes and add them, add broth or water and tomato paste. Simmer everything together for 10 minutes, and then add spices, cherry halves and olives. Separately, boil the pasta and mix it with vegetables.

Fettuccine with mussels

Photo: koolinar.ru
Creamy nut sauce will be an amazing addition.

You will need:
100 g fettuccine, 80 g mussels in oil, 100 ml 20% cream, 40 g pine nuts, spices and herbs.
Preparation:

Boil the pasta until cooked, during which time chop the nuts and lightly fry them in a frying pan. Pour cream over the nuts, bring to a boil and add mussels with spices and herbs. At the end, add the prepared pasta and chopped herbs to the sauce.

With minced chicken

“Ribbons” with minced chicken are very popular among Italian culinary lovers.

This recipe is not inferior in taste to its restaurant counterparts. Contrary to Italian traditions, in the West and East this hearty pasta is also eaten in the evening, often served as a second course.

Ingredients

Ingredients are given for 1 serving:

• 1 tsp. mustard;
• 1 tbsp. l. sour cream;
• 50 g fettuccine;
• 1 tsp. olive oil;
• 50 g processed cheese;
• 1 garlic;
• 150 g minced chicken;
• Provençal herbs, salt, herbs and ground black pepper according to preference.

Step-by-step cooking process

Preparing fettuccine with minced chicken will take about 30 minutes:

1. Add minced meat for frying to a heated frying pan with olive oil.
2. The chicken is mixed with sour cream, slightly diluting the mixture with water. This should be simmered for 2 minutes.
3. The minced meat is complemented with finely grated cheese, mustard and pressed garlic.
4. Cover the thoroughly mixed dressing and simmer on low power for several minutes. The sauce should be slightly liquid; if the consistency is too thick, it can be further diluted with water from the “ribbons” broth.
5. The last to add salt and dry Provençal herbs to the seasoning, mix thoroughly and remove from heat.
6. Pour water into a saucepan, bring to a boil and cook the fettuccine in it, then drain the water through a colander.
7. In this recipe, the products are placed in a frying pan with the sauce, mixed together and heated for several minutes.
8. The dish is placed in a bowl, sprinkled with black pepper and herbs.

Fettuccine pasta with zucchini

Photo: findfood.ru
It turns out very interesting if you cut zucchini not into circles, but into strips using a vegetable peeler.

You will need:
150 g fettuccine, 1 zucchini, 1 shallot, 50 ml cream, a pinch of lemon zest, olive oil, spices.
Preparation:

Grind the shallot and fry it in olive oil. Add chopped zucchini there, season and fry for another 2 minutes. Add the zest and cream, reduce the liquid by half and add the boiled fettuccine and a couple of tablespoons of water. Mix the pasta well and heat for another 2 minutes.

Features and traditions of use

All types of pasta and spaghetti are divided into three classes: A, B, C.

• class A - products made from durum wheat flour (durum);
• class B - made using flour from glassy wheat;
• class B - from flour for baking bread.

“Ribbons” are made exclusively from durum. The composition must consist of two ingredients: flour and water.

Etiquette has outlined several rules for eating pasta:

• For convenience and aesthetics, it is better to put no more than 3 “ribbons” on a fork.
• Before you put them on a fork, you need to grab a little sauce with it.
• Twist them with a fork at chest level.
• Etiquette prohibits cutting fettuccine with a knife.
• It is not customary for Italians to eat pasta with a spoon. They consider it bad manners. But if you have dinner or lunch at home, then there is nothing to worry about.

It is recommended to eat pasta with mushrooms and ham at lunchtime . It is high in calories and will be easier for the body to digest during the daytime. But dining on this delicious dish is not forbidden.

Fettuccine is a portioned dish and is eaten in quantities of 200 - 250 grams.

Fettuccine with spinach

Photo: karmelpilates.com
Fresh or frozen spinach is suitable.

You will need:
100 g spinach, 200 g fettuccine, 20 g butter, 200 ml cream, olive oil, parmesan, 6 cherry tomatoes, spices.
Preparation:

Chop the spinach and fry it in a mixture of oil, and then add the cherry halves. Pour cream over everything, season and simmer for 2-3 minutes. Add grated cheese, reduce the sauce a little more, and put the boiled pasta in it.

Pasta with chicken: 10 delicious recipes (step by step)

Pasta with champignons and cream

Fettuccine with mushrooms in creamy sauce is a more interesting recipe that includes several additional products and manipulations.

Heat a mixture of butter and vegetable oil in a frying pan, taken in equal proportions, about 20 g each. Add 1 large clove of garlic, cut into 2-3 pieces and fry for 3 minutes, after which the clove can be removed and discarded. Cut 150 g of champignons into slices and place in a frying pan. When the mushrooms release their juice, continue cooking over medium heat, stirring occasionally, until the liquid has completely evaporated. Cut half the onion into small cubes and add to the mushrooms. Continue frying together until golden brown. Salt and pepper the dish. Pour in 150 ml of cream and stir. Simmer the mushrooms for 10-12 minutes over low heat until the sauce thickens a little.

While the cream sauce is being prepared, cook 200 g of pasta according to the instructions on the package. Drain the liquid, place the noodles on a plate, pour creamy mushroom sauce on top, garnish with herbs and grated hard cheese on a medium grater. Fettuccine with mushrooms in creamy sauce is ready! But there are other options for preparing this dish.

Fettuccine pasta with tuna

Photo: yesofcorsa.com
One of the easiest and fastest fettuccine recipes!

You will need:
250 g fettuccine, 10 g butter, 1 can of tuna, 5 tbsp.
20% cream, 50 g mozzarella. Preparation:

Boil the fettuccine until half cooked, place in a frying pan and add the mashed tuna. Pour cream over everything and heat it a little in butter. At the end, add grated mozzarella and stir.

With vegetables

There are many variations in preparing vegetable fettuccine. The recipe for this version of the dish was compiled according to the recommendations of the Italian actress and culinary expert Sophia Loren.

Ingredients

Luxurious fettuccine with vegetables, made according to Sophia Loren's method, stands out for its taste due to the rich list of ingredients, which include alcohol.

The components are presented for 4 servings:

• several tbsp. l. olive oil (optional);
• 2 tbsp. l. grated parmesan;
• 1 large carrot;
• 3 cloves of garlic;
• 1 large zucchini;
• ¼ cans of pitted olives;
• 1 bay leaf;
• 1 tomato;
• 250 ml dry white wine;
• 250 g fettuccine;
• 0.5 large spinach launch;
• Italian herbs, ground black pepper and salt according to preference.

Step-by-step cooking process

Preparing fettuccine with vegetables will take about half an hour:

1. Peeled and washed zucchini and carrots are cut into long thin strips. For convenience, you can use a vegetable peeler.

2. Pour water into the pan and bring it to a boil, then pour it into a separate container with spinach.
3. The plant should be left to steep for 5 minutes, after which the boiling water is poured through a colander, the spinach is squeezed and chopped.
4. The outer cover is removed from the tomatoes, cut into small pieces, and then mixed until smooth with Italian herbs, salt, ground pepper, Parmesan, 2 cloves of garlic, minced from 3, and olives. For convenience and speed of the process, you can use a blender.
5. Pour 2 liters of water into the pan, bring it to a boil, then add 0.5 tbsp. l. olive oil, bay leaf and white wine.
6. The composition is boiled a second time, salted a little and “ribbons” are cooked in it according to the standard method.
7. In a heated frying pan with olive oil for 5 minutes. fry carrots and zucchini.
8. Add chopped spinach with 3 pressed cloves of garlic and leave to simmer for another minute.

Fried vegetables are mixed with boiled “ribbons”, then the dish is seasoned. For added piquancy, you can additionally sprinkle it with grated or thinly sliced ​​Parmesan cheese.

Fettuccine with sausages

Photo: colourlovers.com
Chorizo ​​sausages work best here.

You will need:
400 g fettuccine, 250 g sausages, 1 red onion, 1 clove garlic, 2 tomatoes, 500 g tomato sauce, 2 tsp.
balsamic, 70 g arugula, 100 g olives. Preparation:

Chop and lightly fry the onion and garlic, and after 3 minutes add the chopped tomatoes. After another minute, pour vinegar and tomato sauce over everything, boil and simmer the sauce until thick. Boil the pasta, drain the water and pour the sauce over the fettuccine. Add olives, arugula and sausages there.

Fettuccine with pesto sauce

Photo: vtorueblyda.ru
Instead of pine nuts, you can use others, but they taste better.

You will need:
230 g fettuccine, 500 g herbs, 2 cloves garlic, 120 ml olive oil, 30 g butter, 3 tbsp.
pine nuts, 180 g cheese. Preparation:

Boil the pasta until tender, and during this time grind the herbs, olive oil, nuts, garlic and spices in a blender. Add butter and grated cheese and beat again. Stir the fettuccine into the sauce and heat through slightly.

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Submission and recommendations

You can serve fettuccine with mushrooms and ham as you please.

But there are rules of etiquette, following which you can surprise guests with your erudition:

• Pasta is served in deep plates with wide brims. It's more convenient to eat this way.
• If you take the “ribbons” from the edges of the plate, then it will be more convenient to string them without splashing the dressing.
• Drinks for pasta with sauce are matched to it. Fettuccine with mushrooms and ham can be drunk with any dry wine or simply with still mineral water.
• A basket of bread will be a nice addition to the table setting.
• It is advisable to warm the bottom of the plate before serving.
• The paste is not used with mayonnaise and ketchup. There is a gas station for this.