Fettuccine With Goat-Cheese And Salami Sauce

1. 1

   In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

2. 2

   Meanwhile, in a large pot, melt the butter over low heat. Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low. Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer. Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.

3. 3

   Drain the fettuccine and add to the sauce. Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.

4. 4

   Wine Recommendation: A sauvignon blanc goes well with goat cheese. Either a Pouilly-Fume from the Loire Valley in France or a California sauvignon blanc is a good choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.