Christmas Fettuccine
Every year I watch The Holiday about 20 times during the holiday season. Being a foodie, I'm always curious about the dishes they serve in the movies. I secretly wish that movies came along with a movie recipe book for those of us like me. Wouldn't that be a great idea? I mean they already release soundtracks, so why not a cookbook? Anyway, if you remember in the movie they show both Cameron Diaz and Kate Winslet eating Christmas Fettuccine. After googling the dish, I'm still not sure if it's a tradition in some parts of the world. I've wondered this for years, probably since the movie came out, and I'm so happy to say I finally found a great recipe. Of course, leave it to Ina to come up with a version that I think would make a great Christmas Fettuccine.
This pasta dish is a quick and easy dinner for the holidays. Enjoy!
Christmas Fettuccine {Fettuccine with White Truffle Butter and Mushrooms}serves 4 to 5Kosher salt and freshly ground black pepper2 tablespoons unsalted butter1 tablespoon good olive oil12 ounces cremini mushrooms, stems removed, caps sliced ¼-inch thick½ cup heavy cream3 ounces white truffle butter8.82 oz fresh fettuccine {we make our own}3 tablespoons chopped fresh chives, plus extra for garnish¼ cup freshly grated Parmesan, plus extra for garnishAdd 1 tablespoon of salt to a large pot of water and bring it to a boil.Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated. Transfer the mushrooms to a bowl and rinse out the pan.Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.Meanwhile, add the pasta to the boiling water and cook for 1-2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and parmesan.P.S. This recipe was featured in A Barefoot Holiday.