Fettuccine Romano Recipe

Name: Fettuccine Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine or wide egg noodles; 2 tablespoons butter; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 medium yellow onion, diced; 3 tablespoons tomato paste; 1 cup canned diced tomatoes; 1/4 cup freshly grated Pecorino Romano cheese (plus extra, for serving); 1/2 cup sour cream; 1/4 cup chopped fresh parsley

Servings: persons

8 ounces fettuccine or wide egg noodles
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced
3 tablespoons tomato paste
1 cup canned diced tomatoes
1/4 cup freshly grated Pecorino Romano cheese (plus extra, for serving)
1/2 cup sour cream
1/4 cup chopped fresh parsley

1
Bring a large pot of salted water to a boil. Add the pasta and cook, according to the package instructions, until just shy of al dente. Drain the pasta thoroughly, reserving 1/2 cup of the pasta cooking water for the sauce.
2
In a large skillet, heat the butter and olive oil over medium-high heat until hot. Add the garlic and cook until just fragrant (about 1 minute). Reduce the heat to medium, add the onions, and cook until very soft and beginning to caramelize, stirring occasionally, about 10 minutes.
3
Add the tomato paste, diced tomatoes, and reserved 1/2 cup of pasta cooking water. Season with salt and pepper and cook over medium-high heat until the sauce begins to thicken, about 5 minutes. If it looks too dry, add some water.
4
Stir in the sour cream.
5
Add the cooked pasta to the skillet and toss to combine. Add the grated cheese; toss well.
6
Divide the pasta equally among bowls and top with the chopped parsley, plus extra grated cheese, if you like.

438

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: 8 ounces fettuccine or wide egg noodles, 2 tablespoons butter, 2 tablespoons olive oil, 2 cloves garlic, minced, and more.

Yes, Fettuccine Romano 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.

Fettuccine Romano

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