Christmas Fettuccine Recipe

I’m so excited to share this Christmas Fettuccine Recipe with you because it’s become a staple in my holiday rotation. It’s creamy, comforting, and just festive enough to make any dinner feel special without turning into a full-on production. Whenever I serve it, friends and family always ask for the recipe, and honestly, it’s one I’m proud to share because it’s simple yet feels luxurious.

This Christmas Fettuccine Recipe works perfectly whether you’re hosting a last-minute gathering or want a cozy dinner with loved ones around the holidays. The balance of fresh tomato brightness and buttery creaminess with Parmesan makes it a comforting hug on a plate. Plus, it’s an easy way to impress without stressing out—you’ll love how it brings out that festive spirit through warm, rich flavors.

Ingredients You’ll Need

Each ingredient in this Christmas Fettuccine Recipe plays a key role — from the silky butter and cream to the fresh herbs that lift the whole dish. When shopping, I like to pick ripe Roma tomatoes for the best flavor and freshly grated Parmesan to get that authentic cheesy goodness.

• Dry fettuccini noodles: I recommend using quality pasta, which holds up beautifully in the creamy sauce without getting mushy.
• Olive oil: A good extra virgin olive oil adds a subtle fruity note at the start when you sauté the shallots.
• Shallot: This adds a mild, sweet onion flavor that’s smoother than regular onion — perfect for a delicate sauce.
• Garlic: Freshly minced garlic gives a wonderful aroma and depth; I’d use 2 cloves if you love garlic like I do.
• Roma tomato: Seeded and diced, these bring a nice fresh acidity that cuts through the richness of cream.
• Dry white wine: Chardonnay or Sauvignon Blanc adds a gentle fruity acidity, taking the sauce up a notch.
• Unsalted butter: This is key for richness—make sure it’s unsalted so you can control the seasoning.
• Heavy cream: It makes the sauce decadently smooth and luscious without being too heavy.
• Freshly grated Parmesan cheese: For that signature cheesy flavor and creamy texture; fresh-grated beats pre-grated any day.
• Kosher salt and freshly ground black pepper: Essential for seasoning—add gradually and taste as you go.
• Fresh parsley: Minced for a bright finish and color contrast.
• Basil leaves: Torn fresh on top to add a sweet herbal note that complements the tomato beautifully.

Variations

I like making this Christmas Fettuccine Recipe extra my own by swapping in certain ingredients or adding touches depending on who I’m cooking for. It’s so flexible, and that’s part of its charm—feel free to make it your own!

• Protein Boost: Sometimes I add sautéed shrimp or pancetta for a heartier dish. It’s surprisingly easy and turns the meal into something even more celebratory.
• Dairy-Free: For friends who avoid dairy, I’ve substituted coconut cream and nutritional yeast for the cheese, and the dish still comes out creamy and flavorful.
• Herb Variations: I occasionally swap basil with fresh thyme or oregano depending on what’s fresh or the vibe I’m going for; both work beautifully.
• Wine-Free: If you prefer not using wine, a splash of white grape juice mixed with a little lemon juice works well too.

How to Make Christmas Fettuccine Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of salted water to a boil and cooking the fettuccine according to the package instructions—usually about 10-12 minutes for al dente. I always taste a strand a minute or so before the time’s up to make sure it’s got that perfect tender bite. Drain the noodles but save about a half cup of pasta water to adjust your sauce later, in case it needs loosening.

Step 2: Build the Sauce Base

In a large skillet, heat the olive oil over medium heat. Add the finely minced shallot and cook gently until it’s translucent and soft, about 3 minutes. Then stir in the garlic and cook for 30 seconds more, careful not to brown it or it’ll get bitter—that’s a common trap!

Step 3: Add Tomato and White Wine

Next, pour in the diced Roma tomato, letting it soften and release its juices for about 3-5 minutes. Then add the dry white wine and let the mixture simmer gently until the liquid reduces by half, intensifying the flavor. I find this step really lifts the whole dish—don’t rush it.

Step 4: Stir in Butter, Cream, and Cheese

Reduce the heat to low and add the unsalted butter, stirring until melted. Then pour in the heavy cream and mix well. Slowly sprinkle in the Parmesan cheese while stirring constantly so it melts smoothly without clumping. Season with kosher salt and freshly ground black pepper, tasting as you go to get the balance right—it should be rich but not overwhelming.

Step 5: Combine Pasta and Sauce

Add the drained fettuccine directly into the sauce, tossing gently to coat each strand. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it just a bit. This is a trick I rely on every time to keep the sauce silky and clingy.

How to Serve Christmas Fettuccine Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly chopped parsley and torn basil leaves for a fresh, herbaceous pop. Plus, an extra dusting of Parmesan cheese on top never hurts—it adds both flavor and a beautiful presentation.

Side Dishes

When I serve this, I like to keep sides simple. A crisp, green salad with a light vinaigrette balances the richness perfectly. Sometimes I throw in some garlic bread or roasted Brussels sprouts to make it feel like a full festive feast.

Creative Ways to Present

For holiday dinners, I try plating individual portions in wide shallow bowls, swirling the pasta nicely and adding garnishes right on top. Another fun idea I’ve done is serving the fettuccine in a large pasta bowl surrounded by votive candles and festive napkins to really up the Christmas vibes.

Make Ahead and Storage

Storing Leftovers

Leftover Christmas Fettuccine keeps well in an airtight container in the fridge for up to 3 days. I like to gently stir in a splash of cream or milk before reheating to prevent it from drying out or getting gummy.

Freezing

While I usually eat this fresh, I have frozen leftovers successfully by portioning into freezer-safe containers. To freeze, let the pasta cool completely and then freeze for up to 2 months. The texture can soften a bit after thawing, but it still tastes great when reheated with a little added cream.

Reheating

I prefer reheating on the stovetop over low heat with a splash of cream or broth. Stir frequently until warmed through—that keeps the sauce creamy and the noodles from sticking. Microwaving works too but can dry the sauce out, so just add some moisture if you go that route.

FAQs

Final Thoughts

This Christmas Fettuccine Recipe is so close to my heart because it’s one of those dishes that brings everyone together with its cozy, creamy flavors and festive flair. It’s approachable but feels special—a perfect way to celebrate the season without fuss. I can’t wait for you to try it and make it part of your holiday tradition too. Trust me, once you do, it’ll become one of those “go-to” recipes you reach for every Christmas!

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