Sour Cream Fettuccine

Sour Cream Fettuccine Recipe from Italy | Ingredients: Fettuccine, Sour Cream, Whipping Cream, Margarine, Parmesan Cheese, Salt, Pepper

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sour Cream Fettuccine is a creamy and indulgent pasta dish that is perfect for a cozy night in. The combination of sour cream, whipping cream, and Parmesan cheese creates a rich and flavorful sauce that coats the fettuccine noodles perfectly.

History

Sour Cream Fettuccine is a classic pasta dish that has been enjoyed by many for years. The creamy sauce is a popular choice for those looking for a comforting and satisfying meal.

Ingredients

How to prepare

Cook the fettuccine until it is tender. Drain it.
Meanwhile, mix the sour cream, whipping cream, and butter in a pan. Heat the mixture, but do not let it boil.
Add Parmesan cheese and season to taste with salt and pepper.
Pour the sauce over the hot fettuccine and toss it together.
Sprinkle with more Parmesan cheese and chopped parsley if desired.
Serve immediately.

Variations

Add cooked chicken, shrimp, or vegetables to make this dish more substantial.
Use different types of pasta, such as penne or spaghetti, for a different twist on this dish.

Cooking Tips & Tricks

Be sure not to let the sour cream and whipping cream mixture boil, as it can cause the sauce to curdle.

- Toss the hot fettuccine with the sauce immediately after it is cooked to ensure that the noodles are well coated.

- Feel free to add in cooked chicken, shrimp, or vegetables to make this dish a complete meal.

Serving Suggestions

Serve Sour Cream Fettuccine with a side salad or garlic bread for a complete meal.

Cooking Techniques

Be sure to toss the hot fettuccine with the sauce immediately after it is cooked to ensure that the noodles are well coated.

- Do not let the sour cream and whipping cream mixture boil, as it can cause the sauce to curdle.

Ingredient Substitutions

You can use Greek yogurt in place of sour cream for a lighter version of this dish.

- Use butter instead of margarine for a richer flavor.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to use. Simply reheat the sauce and toss it with freshly cooked fettuccine when you are ready to serve.

Presentation Ideas

Garnish the Sour Cream Fettuccine with chopped parsley and extra Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Chardonnay or Pinot Grigio, to complement the creamy sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Sour Cream Fettuccine contains approximately 500 calories.

Carbohydrates

The carbohydrates in this dish come mainly from the fettuccine noodles, which provide energy to fuel your day.

Fats

The fats in this dish come from the sour cream, whipping cream, and margarine. While these ingredients are high in fat, they add richness and flavor to the dish.

Proteins

There is a small amount of protein in this dish from the Parmesan cheese and any additional protein sources you may choose to add.

Vitamins and minerals

This dish is not particularly high in vitamins and minerals, but the Parmesan cheese does provide some calcium.

Alergens

This dish contains dairy (sour cream, whipping cream, Parmesan cheese) and wheat (noodles), so it may not be suitable for those with dairy or gluten allergies.

Summary

Sour Cream Fettuccine is a rich and indulgent dish that is high in calories and fats. It is best enjoyed in moderation as a special treat.

Summary

Sour Cream Fettuccine is a delicious and comforting pasta dish that is perfect for a cozy night in. The creamy sauce and tender noodles make this dish a favorite for pasta lovers everywhere. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend, Maria, who had just returned from a trip to Italy. She had brought back with her a cookbook filled with traditional Italian recipes, and as we sat in her kitchen flipping through the pages, one recipe caught my eye - Sour Cream Fettuccine.

Maria explained to me that this dish was a family favorite, passed down through generations. The combination of tender fettuccine noodles, tangy sour cream, and fresh herbs created a creamy and flavorful pasta dish that was both comforting and elegant. I knew I had to learn how to make it.

Maria graciously offered to teach me the recipe, and we spent the afternoon cooking together in her cozy kitchen. She showed me how to cook the fettuccine noodles until they were al dente, and then we tossed them with a generous dollop of sour cream, a splash of pasta water, and a handful of chopped parsley and chives. The result was a dish that was rich and creamy, with a subtle tanginess that perfectly complemented the tender pasta.

As I took my first bite of the Sour Cream Fettuccine, I knew that this recipe would become a staple in my own kitchen. I thanked Maria for sharing her family recipe with me and vowed to make it for my own family and friends.

Over the years, I have made Sour Cream Fettuccine countless times, each time adding my own twist to the dish. Sometimes I would sauté mushrooms and garlic to add depth of flavor, or I would sprinkle crispy bacon on top for a salty crunch. No matter how I prepared it, the dish always received rave reviews from everyone who tried it.

One day, while browsing through a vintage cookbook at a flea market, I stumbled upon a recipe for Sour Cream Fettuccine that was slightly different from the one Maria had taught me. Intrigued, I purchased the cookbook and decided to give the new recipe a try.

The recipe called for the addition of lemon zest and juice to the sour cream sauce, which added a bright and refreshing flavor to the dish. I also swapped out the parsley and chives for fresh basil and thyme, which gave the pasta a more herbaceous and aromatic profile. The result was a dish that was light and summery, perfect for a warm evening dinner.

I shared my new version of Sour Cream Fettuccine with Maria, and she loved it just as much as the original recipe. She encouraged me to continue experimenting with different variations of the dish, using seasonal ingredients and spices to create new and exciting flavors.

As the years went by, I continued to learn new recipes and cooking techniques from friends, family, and even strangers I met along my culinary journey. Each recipe I acquired held a special place in my heart, as it represented a connection to the person who had shared it with me.

But no recipe was as cherished as the Sour Cream Fettuccine that Maria had introduced me to all those years ago. It was a dish that brought back memories of lazy summer afternoons spent cooking in her kitchen, of laughter and shared stories, and of the love and warmth that permeated every bite.

And so, whenever I make Sour Cream Fettuccine for my loved ones now, I do so with a grateful heart and a smile on my face, knowing that this simple yet delicious recipe will continue to bring joy and happiness to those who taste it.