Fettuccine alla Romana

Fettuccine alla Romana Recipe - Authentic Italian Pasta Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Fettuccine alla Romana is a classic Italian pasta dish that is rich in flavor and easy to prepare. This dish features fettuccine noodles smothered in a savory tomato and mushroom sauce, topped with a sprinkle of Parmesan cheese. It is a comforting and satisfying meal that is perfect for a cozy night in.

History

Fettuccine alla Romana has its origins in the Lazio region of Italy, particularly in the city of Rome. This dish is a variation of the traditional fettuccine pasta, which is typically served with a creamy Alfredo sauce. The Romana version adds a flavorful tomato and mushroom sauce, giving the dish a unique and delicious twist.

Ingredients

0.25 cup + 1 tsp butter
1 medium onion, chopped
1 garlic clove, chopped
14 oz (397 g) can of Italian tomatoes
4 oz (113 g) mushrooms, wiped clean and sliced
1.5 tsp salt
0.25 tsp pepper
0.25 cup of dry red wine
1 tsp sugar
5 cups of water
1 lb (454 g) fettuccine
2 tbsp grated parmesan cheese

How to prepare

In a large deep skillet, melt 2 oz (57 g) of butter over medium heat.
When the foam subsides, add the onion and garlic to the pan and fry, stirring occasionally for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the tomatoes with the can juice, mushrooms, 0.5 tsp salt, pepper, wine, and sugar.
Stir well and bring the liquid to a boil.
Cover the pan, reduce the heat to low, and simmer gently for 20 minutes.
Meanwhile, prepare the fettuccine in a large pan.
Bring the water to a boil over high heat.
Add the remaining salt and fettuccine.
Reduce the heat to medium and boil for 5 to 7 minutes or until the fettuccine is al dente or just until tender.
Remove the pan from the heat and drain the fettuccine in a colander.
Transfer the fettuccine to a warmed platter and stir in the remaining butter.
Pour the sauce over the fettuccine and sprinkle with Parmesan cheese.
Serve at once.

Variations

Add cooked chicken or shrimp to the sauce for a protein boost.
Substitute the mushrooms with spinach or roasted red peppers for a different flavor profile.
Use whole wheat fettuccine noodles for a healthier twist on the classic dish.

Cooking Tips & Tricks

Be sure to cook the onions and garlic until they are soft and translucent, but not browned, to ensure a rich and flavorful base for the sauce.

- Simmering the sauce for 20 minutes allows the flavors to meld together and develop a deep, rich taste.

- Cooking the fettuccine until al dente ensures that the noodles have a slight bite to them, adding texture to the dish.

- Stirring in the butter at the end adds a creamy richness to the pasta.

Serving Suggestions

Fettuccine alla Romana pairs well with a side salad and a glass of red wine. Serve with a sprinkle of fresh parsley on top for a pop of color and flavor.

Cooking Techniques

Be sure to stir the sauce occasionally while simmering to prevent it from sticking to the pan.

- Cook the fettuccine in a large pot of boiling water to prevent the noodles from clumping together.

Ingredient Substitutions

Use vegetable broth instead of wine for a non-alcoholic version of the sauce.

- Substitute the Parmesan cheese with nutritional yeast for a dairy-free option.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve the fettuccine in individual bowls topped with a sprinkle of fresh basil for a beautiful presentation. - Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes for added flavor.

Pairing Recommendations

Pair Fettuccine alla Romana with a side of garlic bread or bruschetta for a complete Italian meal.

- Serve with a side of roasted vegetables or a Caesar salad for a balanced dinner.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 15g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 11g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains: Dairy, Wheat

Summary

Fettuccine alla Romana is a balanced meal that provides a good source of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Fettuccine alla Romana is a delicious and comforting pasta dish that is perfect for a cozy night in. With a rich tomato and mushroom sauce, tender fettuccine noodles, and a sprinkle of Parmesan cheese, this dish is sure to become a family favorite. Enjoy this classic Italian recipe with a side salad and a glass of wine for a complete meal.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a sunny day in Rome, and I was strolling through the bustling streets when I caught a whiff of something delicious. I followed my nose to a charming little trattoria, where the chef was busy preparing a mouthwatering dish of fettuccine alla Romana.

I watched intently as the chef expertly tossed the pasta in a creamy sauce made with butter, Parmesan cheese, and a hint of nutmeg. The aroma was intoxicating, and I knew that I had to learn how to make this dish myself.

I struck up a conversation with the chef, who was kind enough to share his recipe with me. He explained that fettuccine alla Romana is a classic Roman dish that is simple yet decadent. The key, he said, was to use only the finest ingredients and to cook the pasta just right.

I thanked the chef for his generosity and made a mental note of the recipe. When I returned home, I wasted no time in trying my hand at making fettuccine alla Romana. I carefully measured out the ingredients and followed the chef's instructions to the letter.

As the pasta cooked, the kitchen filled with the rich aroma of butter and cheese. I tossed the fettuccine in the creamy sauce, making sure that each strand was coated evenly. The finished dish was a masterpiece - creamy, cheesy, and utterly delicious.

I couldn't wait to share my creation with my family. They gathered around the table, eagerly digging into their plates of fettuccine alla Romana. Their eyes lit up with delight as they took their first bite, savoring the rich flavors of the dish.

From that day on, fettuccine alla Romana became a staple in our household. It was a dish that never failed to impress, whether we were hosting a dinner party or simply enjoying a cozy meal at home.

Over the years, I have made fettuccine alla Romana countless times, each batch better than the last. I have tweaked the recipe here and there, adding a pinch of this or a dash of that to suit my taste. But the basic ingredients and method have remained the same, a testament to the timeless appeal of this classic Roman dish.

I have shared my recipe with friends and family, passing on the tradition of fettuccine alla Romana to the next generation. Each time I make the dish, I am reminded of that sunny day in Rome when I first laid eyes on it. It is a memory that I hold dear, a reminder of the joy that cooking and sharing good food can bring.

So the next time you find yourself in the mood for a comforting and indulgent meal, why not give fettuccine alla Romana a try? I promise you won't be disappointed. Just remember to use the finest ingredients, cook the pasta to perfection, and savor every bite. Buon appetito!