From the Cook
From the Cook
From the Cook
1/4
Sundried Tomato Cream Fettuccine
Instructions
1
Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
3
Add sundried tomatoes and cook for 2–3 minutes. Pour in broth and stir.
4
Add heavy cream and bring to a simmer. Stir in tomato paste until fully combined.
5
Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
6
Stir in 3/4 cup Parmesan and 3/4 cup mozzarella until melted and creamy.
7
Mix in cooked pasta, adding reserved pasta water as needed for consistency.
8
Add chopped basil and additional Parmesan and mozzarella. Mix well.
9
Serve topped with more cheese and fresh basil.
My Calorie Intake
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Tips & Tricks (5)
- Rehydrate Sundried Tomatoes 🍅Soak your sundried tomatoes in warm broth or pasta water for 10 minutes before chopping to plump them up and intensify their flavor, creating a more luxurious sauce.
- Reserve Pasta Water Strategically 💧Save at least 1 cup of starchy pasta water before draining—use it to adjust sauce consistency and help emulsify the cream and butter for a silkier, more cohesive coating.
- Bloom Your Spices in Fat 🧈Toast the garlic powder, paprika, and onion powder in melted butter for 30 seconds before adding other ingredients to release their essential oils and deepen their savory impact.
- Temper the Cream Properly 🥛Add heavy cream slowly off-heat or at reduced temperature, and stir constantly to prevent it from breaking or curdling when combined with acidic tomato paste and broth.
- Layer Cheese at Different Stages 🧀Mix half the Parmesan into the sauce while cooking for depth, then finish with fresh basil and remaining cheeses off-heat to preserve their vibrant flavor and prevent greasiness.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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