Basil Fettuccini Pasta and Cream Sauce Recipe

Name: Basil Fettuccini Pasta and Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bread flour; 2 eggs; 1/4 ounce olive oil; Salt; 4 leaves basil; 4 ounces white wine; 1 clove garlic, chopped; 1 pint heavy cream; White pepper; Salt

Servings: persons

1
In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
2
Blanch the basil in boiling water.
3
Remove from the water and shock in an ice bath.
4
Chop roughly and knead into the dough.
5
On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
6
Use a pasta machine to roll out pasta and cut fettuccini noodles.
7
In a small saucepan, add the white wine and garlic and reduce by half.
8
Add cream and cook until slightly thickened.
9
Adjust consistency by adding more cream or reducing longer.
10
Season with white pepper and salt.
11
Add pasta to boiling, salted water and cook 3 to 5 minutes or until done.
12
Drain.
13
Toss with the Cream Sauce.
14
The sauce should barely coat the noodles.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound bread flour, 2 eggs, 1/4 ounce olive oil, Salt, and more.

Yes, Basil Fettuccini Pasta and Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil Fettuccini Pasta and Cream Sauce

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