Contrary to all diets, my family and I love pasta. Therefore, the Italian dish of fettuccini is a frequent guest on our table. There are a huge number of fetuccine sauces that make them very tasty and unlike each other. How to cook fettuccine, I learn from all my friends and on different culinary sites. And now I will tell you about some ways.
Fettuccine: recipe with vegetables
Few people cook fettuccini with vegetables. And in vain, it turns out very tasty and fast. Boil 85 g of fettuccine (pasta) in salted water. We cut one eggplant, zucchini zucchini, bell pepper and a dozen cherry tomatoes. Sprinkle vegetables with spices, chopped herbs and salt and spread on hot olive oil, on which we bring to a half-ready. Then add half the onion and fry until the onion is brown. Add 4 tablespoons of tomato sauce and, after boiling, simmer for 10 minutes.
Then you need to pour 70 g of chicken broth into a deep frying pan, put fettuccini, vegetables and a dozen olives without stones there. 3 minutes to simmer over low heat. Now the dish can be laid out on plates, pour pesto sauce, sprinkle with roasted pine nuts and garnish with a sprig of rosemary. Enjoy your meal!
Fettuccine: carbonara recipe
Finely chop one large onion and fry in oil (since the dish is Italian, then in olive). Then finely chop 100 g of prosciutto ham and 4 slices of bacon, put them onion, add 80 g of dry white wine and simmer for 5 minutes. Mix 80 g of thick cream with the same amount of milk, heat slightly and add 1 yolk. Pour this mixture into a skillet with ham and bacon. When it boils, simmer for 2 minutes, and then add 50 g of grated parmesan and a bunch of chopped parsley.
Fettuccine should be boiled, as indicated on the package, and then pour them with the prepared sauce. Already in the plates, you can sprinkle the dish with grated cheese, and if you like spicy - with black pepper.
Fettuccine: Shrimp Recipe
One of our favorite dishes is shrimp fettuccini, which brings back memories of Italy. To cook them, you need to put boil 340 g fettuccine, and in the meantime prepare the sauce. We put half a glass of butter in a frying pan and, when warmed up, fry 700 g of peeled shrimp in it (they should acquire a pink hue). Then we add chopped parsley (about a quarter cup), 2 chopped cloves of garlic, 2 tablespoons of lemon juice, the same amount of chicken stock, salt and pepper. Keep on fire for another 2 minutes. Then mix the sauce with fettuccine.
Fettuccine: zucchini and mushroom recipe
For 10 minutes, cook in pasta salted water. Then we shift them into the dish and cover. Cooking creamy sauce: dissolve 50 g butter in a frying pan and fry 1 onion on it until transparent. Add 3 chopped cloves of garlic, reduce the fire and put in a pan one large zucchini, diced, 300 g of fresh mushrooms and sheets of 6 cabbage (also finely chopped). All this should be stewed for about 10 minutes (zucchini should become soft), and then sprinkle with dry parsley, black and white pepper and salt. Now you can add a jar of cream to the sauce and continue to simmer. However, the sauce must not be allowed to boil, as cream may curdle. Gently add a quarter of a spoonful of ginger, the same amount of allspice, bay leaf, white pepper and salt. The sauce is ready, now you can pour them pasta, sprinkle with grated parmesan and serve.
Fettuccine: recipe with mushrooms and yogurt
The most tender fettuccines are obtained in yogurt sauce. Boil 300 g of pasta in salt water. In a frying pan, heat 2 tablespoons of olive oil and fry 1 shallot, finely chopped (it should become transparent), add garlic, black pepper, 300 g of fresh mushrooms, cut in half, and a spoonful of chopped tarragon leaves. Fry everything a little (mushrooms should become soft), salt. Then you need to pour a third of a glass of white wine into the pan and evaporate until the volume reaches what it was before the wine was added. After that, you can add a glass of yogurt (it should be natural, and according to the original recipe - goat) and bring to a boil. The sauce is ready. Now it can be mixed with pasta, sprinkled with grated parmesan and garnished with sprigs of sage.
Now you know how to make fettuccini with a variety of sauces. I hope you will like it!