My Own Recipe of Garlic Butter Fettuccine
- Paula Anindia
- Oct 31, 2017
- 3 min read
Hi there, I've made new Instagram account contains my home cooking of Italian foods, my account is @lunchatpaulakitchen (kindly visit and follow if desire). I love Italian foods especially pasta but unfortunately, I haven't made my own fresh pasta yet by myself because I don't have pasta roller but sometimes I make my own fresh gnocchi by myself hehe
Today recipe is my own modification recipe from basic garlic butter sauce and very suitable with fettuccine. I toss fettuccine with garlic butter sauce and local asparagus (which already its season), sauteed white mushrooms and cherry tomato.
The ingredients we need are dry fettuccine, fresh asparagus, fresh cherry tomato, a bunch of fresh white mushrooms, 3 tbs unsalted butter, olive oil, garlic, dry oregano, chili flakes, salt, fresh black pepper and grated parmesan cheese.
First step is cooking dry fettuccine in a large pot with a quart of water and salt based on direction time in its packaging (12 - 13 minutes) but when it's already cooked for 10 minutes, put in asparagus stalks (trimmed and cut 1 inch lengthwise) and cooked together for another 2 - 3 minutes.
Drained and drenched in ice cooling water and drained again. Set aside.
Then, chopped another ingredients (white mushrooms and cherry tomato) and minced 3 cloves garlic.
Heat 2 tbs olive oil with 2 tbs unsalted butter (room temperature) in a large low pot, let the butter melted.
Add minced garlic, sauteed until browned and fragrance for 1 - 2 minutes.
Add chopped cherry tomato, sauteed until soften for 1 minute.
Add chopped white mushrooms and sauteed until all covered with butter and oil and a little bit reduced its size.
Seasoned well with 1 tsp dry oregano, 1 - 2 tsp chili flakes, salt and fresh black pepper. Mixed until well combined.
Poured in cooked fettuccine and asparagus into the sauce mix. Add 1/2 cup of pasta water to avoid dryness.
Add 1 tbs unsalted butter and let it melted.
Toss fettuccine, asparagus, melted butter with the sauce mix then add 1/2 cup grated parmesan cheese. Toss until all ingredients well combined.
Served warm fettuccine with more grated parmesan cheese. It's creamy, salty, so rich and earthy, a little bit spicy, tangy from tomato, great texture from asparagus and fettuccine is al dente (perfectly cooked). You should try this recipe, enjoy!!!
Kindly check out my Instagram page @lunchatpaulakitchen
Get The Recipe: Garlic Butter Fettuccine with Local Asparagus, White Mushrooms and Cherry Tomato
portion: 3
preparation time: 5 minutes
cooking time: 20 minutes
Ingredients:
200 gr dry fettuccine
1 quart water (don't waste after used to cook pasta)
salt
1 bunch asparagus stalks, trimmed and cut 1 inch lengthwise
1 cart fresh cherry tomato, chopped
200 gr fresh white mushrooms, chopped chunk sized
3 tbs unsalted butter (room temperature)
2 tbs olive oil
3 cloves garlic, minced well
1 tsp dry oregano
1 - 2 tsp chili flakes
salt
fresh black pepper
1/2 cup grated parmesan cheese and more for garnish
Directions:
1. Cooked dry fettuccine in a large pot with a quart of water and salt based on direction time in its packaging (12 - 13 minutes) but when it's already cooked for 10 minutes, put in asparagus stalks and cooked together for another 2 - 3 minutes. Drained and drenched in ice cooling water and drained again. Set aside. Don't waste the pasta water.
2. Heat 2 tbs olive oil with 2 tbs unsalted butter in a large low pot, let the butter melted. Add minced garlic, sauteed until browned and fragrance for 1 - 2 minutes.
3. Add chopped cherry tomato, sauteed until soften for 1 minute. Add chopped white mushrooms and sauteed until all covered with butter and oil and a little bit reduced its size.
4. Seasoned well with 1 tsp dry oregano, 1 - 2 tsp chili flakes, salt and fresh black pepper. Mixed until well combined.
5. Poured in cooked fettuccine and asparagus into the sauce mix. Add 1/2 cup of pasta water to avoid dryness. Add 1 tbs unsalted butter and let it melted.
6. Toss fettuccine, asparagus, melted butter with the sauce mix then add 1/2 cup grated parmesan cheese. Toss until all ingredients well combined.
7. Served warm fettuccine with more grated parmesan cheese.
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