Description
This festive Christmas Fettuccine is a creamy, flavorful pasta dish perfect for holiday celebrations. Tender fettuccine noodles are tossed in a rich sauce made with butter, heavy cream, white wine, fresh tomatoes, shallots, and garlic, then finished with freshly grated Parmesan and fresh herbs for a comforting and elegant meal.
Ingredients
Scale
Pasta
- 3/4 pound dry fettuccini noodles
Sauce
- 2 teaspoons olive oil
- 1 medium shallot, finely minced
- 1 to 2 cloves garlic, finely minced
- 1 large roma tomato, 2 if small, seeded and diced
- 1/4 cup dry white wine (chardonnay or sauvignon blanc)
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Minced fresh parsley, for serving
- Basil leaves, torn for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the noodles, reserving about 1/2 cup of the pasta water for the sauce.
- Sauté shallots and garlic: While the pasta cooks, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced shallot and sauté until softened and fragrant, about 2-3 minutes. Add the minced garlic and cook for an additional 30 seconds to 1 minute, taking care not to burn it.
- Add tomatoes and white wine: Stir in the diced roma tomatoes and cook for 3-4 minutes until they begin to soften. Pour in the 1/4 cup dry white wine and let it simmer for 2-3 minutes to reduce slightly and develop flavor.
- Make the sauce: Lower the heat and add the 6 tablespoons of unsalted butter to the skillet, stirring until melted. Pour in the 1 cup of heavy cream and stir to combine. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.
- Combine pasta and sauce: Add the drained fettuccine noodles to the skillet, tossing them into the sauce. Stir in the 1 cup of freshly grated Parmesan cheese until melted and the sauce is creamy. If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Season and serve: Taste and season the pasta with kosher salt and freshly ground black pepper to your liking. Serve the fettuccine garnished with minced fresh parsley and torn basil leaves. Offer additional Parmesan cheese for sprinkling at the table.
Notes
- Be sure to reserve some pasta water before draining to adjust the sauce consistency as needed.
- Using fresh Parmesan cheese is key for the best flavor and smooth melting in the sauce.
- Dry white wine adds acidity—if you prefer, substitute with chicken broth for a non-alcoholic option.
- Garnish with fresh herbs just before serving to maintain their vibrant flavor and color.
Keywords: Christmas pasta, creamy fettuccine, holiday dinner, Italian fettuccine recipe, festive pasta dish