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.
Ingredients
- ½ red capsicum
- 100 g butter
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon lemon juice
- 400 g fettuccine (see notes)
- 4 eggs (at room temp)
- 1 tablespoon 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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Nutrition is per serving
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