Fettuccine is one of the varieties of pasta, which is very popular among Italian culinary specialists. Visually, they are long noodles that need to be boiled in salted boiling water. They go well with champignons, chicken, fish, seafood and many other ingredients. In this article you will find some interesting and not too complicated recipes for fettuccine in a creamy sauce.
With smoked brisket
This dish is somewhat reminiscent of a simplified carbonara paste. To prepare it, you will need:
- 250 g fettuccine.
- 200 g smoked brisket.
- 300 ml of 35% cream.
- ¼ tsp crystalline salt.
- 2.5 liters of standing water.
- 1 tbsp. l olive oil.
To prepare fettuccines in a creamy sauce, they are boiled in slightly salted water, and then thrown into a colander and transferred to portioned plates. On a heated and greased frying pan, browned smoked brisket slices. As soon as they get a beautiful golden hue, they are poured with cream and simmer over low heat until thickened. After some time, the finished sauce is sent to pasta plates and served for dinner. They use this dish only in a warm form, because after cooling it becomes not so tasty and appetizing.
With salmon and parmesan
Fettuccine in a creamy sauce, prepared using the technology described below, certainly will not go unnoticed by lovers of red fish. They turn out quite satisfying and are not bad for a family dinner. To make such a dish, you will need:
- 250 g fettuccine.
- 150 g of fresh salmon.
- 150 ml of 20% cream.
- Ripe tomato.
- ½ onion.
- 2 cloves of garlic.
- Parmesan.
- Olive oil, salt and thyme.
Start cooking fettuccine in a creamy sauce with the processing of fish and vegetables. Garlic is lightly fried in a greased pan. Then add pieces of salmon, slices of tomatoes, chopped onions, salt and thyme. Soon all this is poured with cream and cooked for another four minutes. At the final stage, grated parmesan and pasta boiled in salted water are sent to a common frying pan.
With champignons and chicken
This unusual dish has an exquisite taste and delicate aroma. Therefore, it is ideal for a light romantic dinner or other special occasion. To cook fettuccine with mushrooms and chicken in a creamy sauce you will need:
- 200 g of raw champignons.
- 150 g of white chicken meat.
- 160 g fettuccine.
- Small onion.
- 50 g of parmesan.
- 100 ml cream.
- Salt, olive herbs and refined oil.
Pre-peeled, washed and chopped onions are passaged in a heated greased pan. Once she changes color, thinly chopped mushrooms and pieces of chicken are added to her. All this is slightly fried, and then salted, sprinkled with Provencal herbs, poured with cream and brought to full readiness.
At the final stage, pre-cooked pasta is sent to the resulting sauce and briefly heated all together over low heat. Before serving, each serving is sprinkled with grated Parmesan.
With chicken and zucchini
This unusual dish is a very interesting combination of poultry, vegetables and pasta. Thanks to this composition, it is suitable not only for adults, but also for small eaters. To make chicken fettuccine in a creamy sauce, you will need:
- ½ zucchini.
- Chilled Chicken Fillet.
- 300 g fettuccine.
- Small onion.
- 250 ml cream.
- Clove of garlic.
- Refined oil, salt, coriander, allspice and herbs.
The washed and slightly beaten fillet is cut into thin strips. Then the meat is sprinkled with salt, seasoned with spices and briefly kept at room temperature. Meanwhile, chopped garlic and chopped onions are fried in a red-hot oiled pan.
As soon as they change color, they add the marinated chicken to them and continue cooking. After some time, the browned meat is supplemented with slices of zucchini and pour cream. All this is tormented over low heat until the sauce thickens. Then pre-cooked pasta and chopped greens are sent to a common frying pan.
With chicken and herbs
This simple dish has an amazing taste and rich aroma. It will allow not only to nourish the whole family, but also will bring a certain variety to the usual menu. To make fettuccine in a creamy sauce, you will need:
- Chicken leg.
- 300 g fettuccine.
- 50 ml cream.
- 10 g of savory, oregano, basil and thyme each.
- Dutch cheese (to taste).
- Olive oil, salt and black pepper.
Washed and dried chicken is carefully separated from the bones and cut into thin strips. Meat prepared in this way is salted, pepper, sprinkled with herbs and fried in a heated greased pan. As soon as it is browned, it is transferred to a dry clean plate, and cream and grated cheese are added to the freed bowl. All this is briefly simmered over low heat, and then mixed with fried chicken and pre-cooked pasta.