Fettuccine – home cooking options, step by step recipes with photos

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All kinds of pasta have long and firmly entered into the usual daily diet of the inhabitants of most countries of the earth’s planet. All over the world, Italian pasta is prepared and consumed with great pleasure, because pasta dishes are not only very tasty, but also perfectly saturate, especially if prepared on the basis of products from durum wheat. One of such popular Italian dishes is fettuccine pasta in a creamy sauce with Parmesan cheese, which can be prepared with various additives: meat, bacon, mushrooms, vegetables, seafood.

What is Fettuccine?

A variation of Italian pasta in the form of long strips strictly 7 mm wide is called fettuccine. This type of pasta was created at the beginning of the last century by the owner of one of the Roman restaurants Alfredo Di Lelio. The name of the paste comes from the Italian word “fettuccine”, which means “ribbon” in Russian, because the original fettuccine pasta resembles long thin ribbons in shape. The dough for this paste is made from durum (flour from durum wheat) and selected eggs with a small amount of olive oil.

How to make fettuccine

The classic recipe for this popular Italian dish involves making long noodles for fettuccine pasta yourself. However, not everyone can do such a process, because for it you need to find a good durum and strictly adhere to the proportions of the components necessary for the test, and then knead, roll and cut it correctly. It is much easier to buy ready-made wide noodles in a supermarket and simply boil fettuccine in hot water, then pour sauce with butter, cream and Parmesan cheese. For lack of the latter, you can take any hard cheese.

Fettuccine recipe

If you want to cook this delicate Italian pasta dish, but it will be difficult for you to find the original fettuccine, you can take the noodles a little already – tagliatelle, or even ordinary spaghetti: this will slightly change the appearance of the classic Italian fettuccine pasta, but the taste will remain the same. In addition, there are more than a dozen delicious recipes based on fettuccine pasta: with chicken, mushrooms, shrimp, salmon, ham, bacon, caviar. The most interesting ones are presented below in the form of detailed step-by-step instructions with photos.

With chicken and cream sauce

  • Time: 52 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 138.2 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

Looking for an easy and quick recipe for a delicious hearty pasta dish for lunch or dinner? Prepare fettuccini with chicken in a creamy sauce – this option of a familiar combination of products will certainly sparkle for you with new paints of taste and will not leave indifferent any eater who has tried this exquisite culinary creation from simple and affordable ingredients.

Ingredients:

  • fettuccine paste – 250 g;
  • chicken breast – 320 g;
  • onions – 1 pc.;
  • butter – 45 g;
  • hard cheese – 150 g;
  • cream – 240 ml;
  • vegetable oil – 30 ml;
  • fresh greens – a bunch;
  • salt, pepper, nutmeg – to taste.

Cooking method:

  1. Boil the pasta in salted boiling water until cooked..
  2. Cut the chicken breast into medium-sized cubes, salt, pepper, season with ground nutmeg and leave for 10-15 minutes in the refrigerator.
  3. Peel the onion, crumble with thin half rings. Fry in vegetable oil until golden.
  4. In the pan to the onion, send the pickled meat, fry over medium heat until cooked.
  5. Grate cheese on a fine grater, chop greens with a knife.
  6. Melt the butter in a saucepan, pour the cream gently. Stir.
  7. Put onion with meat in a creamy base, simmer for about a quarter of an hour until the sauce thickens.
  8. Turn off the heat, and then add half the grated cheese, chopped greens to the cream base. Stir well.
  9. Transfer the prepared pasta to a bowl with sauce, mix.
  10. Before serving, sprinkle each portion of fettuccine with cheese chips, garnish with a sprig of greens.

With chicken and cream sauce

With chicken and mushrooms

  • Time: 38 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 132.7 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

Another very successful variation of the popular Italian pasta is fettuccini with chicken and mushrooms. A delicious, juicy duet of meat and fresh mushrooms can advantageously complement any pasta dish, and in combination with a delicate creamy sauce diluted with a spicy garlic note, such a multifaceted flavoring composition will become a real culinary discovery against the background of an ordinary pasta diet.

Ingredients:

  • wide noodles – 300 g;
  • chicken fillet – 400 g;
  • fresh champignons – 115 g;
  • garlic – 3 cloves;
  • hard cheese – 80 g;
  • cream – 360 ml;
  • fresh parsley – a bunch;
  • salt, spices to taste.

Cooking method:

  1. Boil the noodles in hot water with salt. Rinse and leave on a warm stove.
  2. Divide the chicken fillet with a sharp knife into small oblong strips. Salt and pepper, send to a frying pan heated with vegetable oil. Fry until half cooked.
  3. Rinse the mushrooms under running water, pat dry with a napkin, cut into thin slices, put in a meat pan. Cook over medium heat until both foods are cooked..
  4. Then mix the chopped garlic and parsley, add the cream, preheated to a temperature of 40-50 degrees.
  5. Bring the mixture to a boil, then immediately turn off the heat.
  6. Serve the dish in portions, pouring a portion of noodles with sauce and sprinkled with grated cheese.

With chicken and mushrooms

With minced meat in a creamy sauce

  • Time: 29 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 129.8 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

An original Italian dish based on fettuccine noodles with minced meat to taste and cooking technology resembles familiar native Russian pasta in a nautical way. Such a win-win combination of products will appeal to even the most demanding gourmets in food, because many pasta loved by many are complemented by juicy grains of meat and a sweet cream sauce – this is, without exaggeration, an incredibly tasty dish.

Ingredients:

  • fettuccine nests – 4 pcs.;
  • minced meat – 330 g;
  • onions – 1 pc.;
  • tomato paste – 1 tbsp;
  • fat cream – 130 ml;
  • vegetable oil – 35 ml;
  • salt, spices to taste.

Cooking method:

  1. Peel the onion, chop finely, fry until soft and transparent in vegetable oil.
  2. Add minced meat to the onion, fry everything over medium heat until golden brown.
  3. Put a spoonful of tomato paste in a frying pan to the onion-meat filling. Hold on fire for a couple of minutes.
  4. Pour in the cream and, stirring constantly, bring the sauce to a thickening. Add salt and your favorite spices. Leave on a warm stove under the lid..
  5. In salted boiling water, boil the fettuccine nests, strain and rinse.
  6. Before serving, pour pasta nests with creamy meat sauce.

With minced meat in a creamy sauce

With vegetables

  • Time: 44 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 118.1 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

There is a fully vegetarian version of the world famous Italian dish called fettuccini: long, wide noodles are cooked only with vegetables. In addition, such pasta can also be used by ladies who strictly follow their figure, because a good pasta based on durum wheat products does not contain as many calories as usual, and it is very useful for digestion.

Ingredients:

  • fettuccine paste – 150 g;
  • tomato paste – 50 g;
  • zucchini – 1 pc.;
  • onions – 1 pc.;
  • Bulgarian pepper – 1 pc.;
  • carrots – 1 pc.;
  • tomatoes – 3 pcs.;
  • olives – 65 g;
  • vegetable oil – 45 ml;
  • fresh herbs – to taste;
  • salt, pepper – to taste.

Cooking method:

  1. Remove the peel from the carrots, use a vegetable peeler to cut the vegetable into thin long strips. Also cut and zucchini.
  2. Dip the tomatoes and pepper in boiling water, free from the skin, cut into cubes.
  3. Peel the onion, chop finely, fry in vegetable oil until golden. Then put in the pan the remaining chopped vegetables and fry them until browned.
  4. Add tomato paste to the vegetable mixture and add a glass of hot water. Simmer for about a quarter of an hour..
  5. Boil the pasta in the meantime. Rinse, strain, season with a teaspoon of vegetable oil.
  6. When the vegetable dressing is ready, put hot fettuccini and halved olives in it. If necessary, add hot water and add spices to taste..
  7. Hold the pan with the pasta a little more over low heat, then put it on the plates and chop the chopped herbs.

Fettuccine with vegetables

With ham

  • Time: 32 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 131.5 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

The fastest recipe for fettuccine noodles with the addition of a meat product is pasta with ham in a creamy sauce. Although such a dish has high palatability, it is hardly suitable for a festive table, because it has a not very presentable appearance. However, for a Sunday family dinner or a romantic date, an original fettuccine pasta with ham is ideal.

Ingredients:

  • long wide pasta – 280 g;
  • ham – 190 g;
  • cream – 175 ml;
  • butter – 55 g;
  • Parmesan – 135 g;
  • garlic – 1 clove;
  • salt, spices to taste.

Cooking method:

  1. Following the instructions on the package, boil the noodles. Throw in a colander.
  2. Cut the ham into thin strips. Parmesan grated with small holes.
  3. Melt butter in a deep frying pan, put ham straws. Fry until golden brown.
  4. Remove the meat from the fat with a slotted spoon, transfer to a plate.
  5. Pour warmed cream into melted butter, add salt and spices, add chopped garlic.
  6. Cook the mixture for several minutes, then mix half the grated cheese into it. Bring the sauce to uniformity.
  7. Add the fried ham back to the creamy cheese mass, add the boiled noodles, knead. Darken over low heat for one to two minutes.
  8. Sprinkle with parmesan and serve with fresh herbs before serving..

With ham

With shrimps

  • Time: 29 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 128.4 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

Seafood lovers will appreciate the Italian long pasta shrimp dish. Moreover, you can cook such a paste not only in creamy sauce, following the classic version of the fettuccine noodles, but also in a spicy tomato sauce. The gentle sourness of tomato juice and the light spicy garlic will unobtrusively enrich the taste range of familiar pasta and make the dish sparkle with new shades of taste.

Ingredients:

  • fettuccine pasta – 275 g;
  • shrimp – 650 g;
  • garlic – 3 cloves;
  • tomato juice – 650 ml;
  • starch – 15 g;
  • meat broth – 50 ml;
  • vegetable oil – 35 ml.

Cooking method:

  1. Boil pasta until cooked..
  2. In a deep frying pan in vegetable oil, fry the shrimps until they are pink, add chopped garlic. Hold on fire for another half minute.
  3. Then pour in tomato juice and let the mixture boil.
  4. In the meat broth, dilute the starch, transfer to the remaining components of the sauce.
  5. Constantly stirring, bring the tomato sauce with shrimp to thicken, season to taste.
  6. Combine the finished sauce with boiled pasta, mix. Serve hot.

Shrimp Fettuccine

With salmon

  • Time: 39 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 132.6 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

Red fish goes well with boiled pasta, so the fettuccine with salmon in a creamy sauce with Parmesan cheese are divinely delicious and beautiful. Bright cubes of fresh tomatoes, golden pieces of fried onions, emerald scattering of fresh herbs harmoniously complement the already colorful picture. Prepare such an appetizing, but very simple dish, as in the photo – and you will discover a new option for serving familiar products.

Ingredients:

  • fettuccine paste – 220 g;
  • fresh salmon fillet – 130 g;
  • onion – 1 pc.;
  • tomatoes – 2 pcs.;
  • garlic – 2 cloves;
  • cream – 140 ml;
  • Parmesan – 110 g;
  • salt, spices – to taste;
  • vegetable oil – 3 tbsp;
  • fresh greens – 35 g.

Cooking method:

  1. Rinse salmon fillet, dry with a paper towel, cut into small pieces.
  2. Peel and chop the onion into a small cube. Peel the tomatoes, remove the juice and seeds, chop the flesh lightly.
  3. Grate the cheese. Chop the garlic in any convenient way..
  4. Boil pasta in salted water, strain.
  5. In a pan with preheated vegetable oil, fry the onion until golden brown. Add garlic, diced tomatoes and salmon.
  6. Simmer over medium heat for 4-5 minutes. Salt and pepper to taste, add your favorite spices or dried herbs.
  7. Pour in the cream and add the grated cheese, stir. Boil a few more minutes.
  8. Transfer the pasta into the pan with the sauce, mix, let the pasta warm.
  9. Arrange the dish on plates, sprinkle with chopped herbs.

With red fish

With bacon

  • Time: 26 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 142.4 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: Easy.

Another interesting dish of Italian cuisine that has gained immense popularity around the world is pasta with bacon in a creamy sauce or carbonara with fettuccine noodles. Having tried to cook such a simple and quick meal for dinner once, you are sure to make it a part of your home cooking. High flavoring characteristics, ease of preparation, accessibility of products – these are the main advantages of this paste over other pasta variations in your culinary piggy bank.

Ingredients:

  • fettuccine pasta – 400 g;
  • bacon – 240 g;
  • chicken eggs – 3 pcs.;
  • hard cheese – 65 g;
  • cream – 290 ml.

Cooking method:

  1. Cut the bacon into thin translucent strips, brown over medium heat until crisp. Put on a paper towel.
  2. Boil the pasta until tender, strain and return to the pan.
  3. Grate cheese on a fine grater, mix with cream and eggs, beat everything until smooth.
  4. Put the bacon, sauce and boiled fettuccine in a deep skillet. Shuffle.
  5. Turn on low heat and darken the dish for several minutes until the sauce thickens.

Bacon recipe

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