17 Easy Fettuccine Recipes You Can Make On A Weeknight (2024)

FAQs

Can I use fettuccine instead of spaghetti? ›

As a rule of thumb, try not to jump more than one pasta shape away when looking for substitutions. So if your recipe calls for spaghetti and you don't have any, linguine will work just fine but fettuccine will likely be too thick.

Fettuccine pasta is a long, strand-like pasta that is often served al dente with a creamy, dairy-based sauce, such as the popular Fettuccine Alfredo. It works well with protein-based meals where chicken or another meat is a featured ingredient. Fettuccine originated and popular in Roman and Tuscan cuisine.

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

There are dozens of variations of fettuccine Alfredo out there. You could sprinkle in fresh herbs and lemon zest or juice to cut the richness of the cream. You could also top servings with cooked shrimp or chicken for some protein, or toss in a vegetable like cooked asparagus!

Fettuccine is a high qualiti egg noodles pasta Linguine is a simple foulr and water dried pasta… that's enough to say that fettuccine is better. It depends by the seasoning too, of course, but linguine has, for me, a negative side. Being flat and a little wide wide are also viscous.

There is no big difference in that! Fettuccine alfredo is a shape of pasta used, mixed with alfredo sauce! The difference might be the extra ingredients used in the sauce that accompanies fettuccine: some people use onion and/or garlic, and omit nutmeg and others use herbs of their like.

Linguine is long and narrow, similar to spaghetti in width, but flat rather than round. Fettuccine, are wider and flatter, and they come arranged in a nest rather than a long shape. I saw different answers, but I just want to remove a doubt on width.

Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

Italian, plural of fettuccina, diminutive of fettuccia small slice, ribbon, diminutive of fetta slice, probably alteration of *offetta, from offa flour cake, from Latin. 1912, in the meaning defined above. The first known use of fettuccine was in 1912.

Do you have to boil fettuccine pasta? ›

For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

You can complement any pasta with a side of chicken breast, skirt steak, shrimp, or grilled salmon to create the ideal meal. Pair your pasta with a smooth glass of wine and a few empanadas, and you have the makings of the perfect Argentinian meal!

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

There are no rules to mixing and matching pasta shapes. Just follow this general idea: Combine short shapes with other short shapes, and long shapes with other long shapes.