Fettuccine california style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | Clove garlic, finely chopped | |
| 1 | cup | Whipping cream |
| 6 | ounces | Chevre (goat cheese) |
| 1 | teaspoon | Chopped fresh rosemary or |
| (1/4 tsp dried) | ||
| 1 | tablespoon | Chopped fresh basil or parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | pounds | White or green fettuccine |
| ¼ | cup | Grated Parmesan cheese |
Directions
To make the sauce, melt the butter in a skillet. Add the garlic and cook gently, without browning, until fragrant. Add the cream and bring to a boil. Cook until the liquid reduces and thickens slightly.
Whisk the goat cheese into the cream until smooth. Add the herbs, salt an pepper.
Cook the pasta in a large pot of boiling salted water until tender.
Drain well. Toss with the sauce and Parmesan cheese. Taste and adjust seasonings if necessary. Yield: 6 - 8 servings Typed in MMFormat by cjhartlin@... Source: Cooking with Bonnie Stern.