Ooh La La
Indulge in the creamy elegance of "Ooh La La," a luxurious fettuccine pasta dish that balances rich flavors and fresh aromatics for an unforgettable dining experience. This recipe starts with tender fettuccine coated in a luscious sauce made from heavy cream, parmesan cheese, and a splash of dry white wine for a touch of sophistication. Aromatic garlic, zesty lemon, and a medley of fresh parsley and thyme elevate the dish with vibrant, herbaceous notes, while a hint of black pepper provides a gentle kick. Ready in just 30 minutes, this quick yet refined pasta is perfect for both weeknight dinners and special occasions. Plate it with a sprinkle of extra parmesan and a wedge of lemon for added brightness—each bite promises a truly "ooh la la" moment!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups heavy cream
- 1 cup parmesan cheese, grated
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter melts. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Pour in the white wine and let it simmer for 4-5 minutes, reducing by about half.
Lower the heat to medium-low and gradually stir in the heavy cream. Allow it to warm through, stirring gently, for about 2-3 minutes.
Add the grated parmesan cheese, lemon zest, salt, and black pepper. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
Toss the cooked pasta into the skillet, gently coating the pasta in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta cooking water until the desired consistency is reached.
Sprinkle in the fresh parsley and thyme, and give the pasta one final toss to evenly distribute the herbs and flavors.
Serve immediately in warmed bowls and garnish with extra parmesan cheese, a sprinkling of fresh parsley, and an optional lemon wedge on the side for added brightness. Enjoy your elegant 'Ooh La La' pasta!
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
