Fettuccini Portofino Ambrosino

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