224 fettuccine recipes

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Clean fresh greek flavors make this recipe a winner. Very clean and fresh tasting with a perfect combination of flavors.

Rich in fibre and protein, also much less fat, and the ingredients together create this delicious vegetarian dish which is welcomed by non-vegetarian too!

Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

Fettuccine alla panna with just three ingredients: butter, cream, and Parmigiano-Reggiano. The original Italian cream pasta, simpler and purer than Alfredo.

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

We liked it very much. The flavour is strong so make sure you serve it to those who like fish or cut down on the smoked salmon.

Pasta with meatballs in a tomato sauce deepened with bacon and Marsala, the tender bread-bound meatballs simmered right in. The pasta is tossed in butter and sauce, then showered with parmesan.

Fresh fettuccine with a silky butter and cream sauce finished with Parmesan. Authentic Alfredo-style pasta made with homemade egg pasta, just four ingredients for restaurant-quality Italian classic.

Fettuccine and lobster alla Pantelleria, a no-cook Sicilian pesto of mint, basil, parsley, capers, and Roma tomatoes blended with olive oil, tossed warm with fettuccine and chunks of steamed lobster meat.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Fresh tomato, bacon, and onion fettuccine tossed with crumbled bacon cooked in its own drippings, chopped tomato, and basil. Five ingredients, dinner for two.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!

Seared sea scallops and sliced pears over fettuccine in a garlic cream sauce with white wine, lemon verbena, and fresh ginger juice. An elegant, unexpected pairing.

Straw and hay pasta tosses green spinach fettuccine and yellow egg fettuccine with a no-cook raw tomato sauce, warmed garlic oil, red pepper flakes, and slivered fresh basil. A summer pasta you can pull together in 30 minutes.