Christmas Fettuccine. Creamy, comforting pasta. Spiked with rosemary, a hint of lemon and plenty of parmesan. Put 'The Holiday' on and enjoy your own take on Iris' Christmas Fettuccine. | Sprinkles and Sprouts
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Christmas Fettuccine

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.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1/2 red capsicum
  • 100 g  butter
  • 1 tbsp chopped fresh rosemary
  • 1 tsp lemon juice
  • 400 g fettuccine (see notes)
  • 4 eggs (at room temp)
  • 1 tbsp chopped fresh parsley
  • 50 g  parmesan
  • salt and pepper

Instructions

  • 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.

Notes

Any long pasta will work here
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