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Fettuccini Portofino Ambrosino

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Submitted by mommam

Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Two colors of fettuccine twisted together in a rich butter-cream sauce, studded with mushrooms and finished with a generous handful of chopped walnuts. This is restaurant-style Italian pasta at home.

The sauce builds in stages. Butter melts into heavy cream and heats to a bare simmer (never a boil, which would break the cream). Chicken broth and seasoning go in next, then the drained pasta. The Parmesan gets folded in off high heat, slowly thickening the sauce as the cheese melts and emulsifies with the cream. If it tightens up too much, a splash of extra broth loosens it right back.

Cooking both the regular and spinach fettuccine together saves time and gives you that classic two-tone look on the plate. Cook them al dente with a faint bite in the center since the noodles will continue softening in the hot sauce.

The walnuts on top add a crunchy, earthy contrast to all that creamy richness. Serve on warmed plates so the sauce stays glossy.

Kitchen Tips

  • Heat the cream gently; boiling will cause it to separate and look grainy
  • Fold the Parmesan in gradually rather than dumping it all at once for a smoother melt
  • Warm your serving plates in a low oven for a few minutes; cream sauces congeal fast on cold dishes

Variations

  • Add grilled chicken breast slices or sauteed shrimp for a protein-packed main
  • Toast the walnuts in a dry pan before sprinkling for deeper, nuttier flavor
  • Swap mushrooms for sun-dried tomatoes and fresh basil for a brighter summer version

Ingredients

5 144.5
OUNCES ML/G PASTA, FETTUCCINE *
5 144.5
OUNCES ML/G SPINACH
fettuccini
¼ 113.4
POUND G BUTTER
1 473
3 45
TABLESPOONS ML CHICKEN BROTH
plus more as needed
1
X SALT AND BLACK PEPPER
to taste *
¼ 59
6 6
MEDIUM MEDIUM MUSHROOMS
halved
1 237
CUP ML WALNUTS
coarsely chopped
1
X PARMESAN CHEESE
grated, optional *

Directions

Bring a large pot of salted water to a rolling boil.

Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center.

Drain.

Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil.

Stir in the chicken stock, salt and pepper.

Add the drained noodles and mix well.

Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken.

If the sauce becomes too thick, add a little more chicken stock.

Stir in the mushroom halves.

Turn out onto warmed plates.

Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 433 90% from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 280mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 10%
Sugars g
Protein 23g
Vitamin A 22% Vitamin C 4%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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