Christmas Fettuccine. Creamy, comforting pasta. Spiked with rosemary, a hint of lemon and plenty of parmesan. This dish is perfect for cozying down with on Christmas eve. Pour a glass of wine, get a movie on and fork pasta to mouth in a comforting fashion.
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1tbspchopped fresh rosemary
4eggs(at room temp)
1tbspchopped fresh parsley
salt and pepper
Start by chopping the capsicum into small dice.
Place the butter in a small frying pan, add the capsicum and rosemary then place over a low heat and gently melt the butter. Cook for 3-4 minutes, remove from the heat and add the lemon juice. Set aside.
Meanwhile bring a large pan of water to the boil and then salt generously. Add the pasta and cook for 1 minutes less than the packet suggests.
Crack the eggs into a large bowl and whisk until they are well combined, season. Add the parsley and then grate in all of the parmesan.
Check the pasta, if it is cooked to your liking remove it from the heat.
Working quickly, add the hot pasta to the the egg mixture and then use tongs to lift and turn the pasta until you have a creamy sauce. About 2 minutes.
Pour over the melted butter and toss again until well mixed and glossy.
Taste and season with salt and pepper and eat straight away.