Fettuccine with Scallion Cheddar Sauce Recipe

Have you ever wondered why certain pasta dish taste so good? Fettuccine with Scallion Cheddar Sauce is one of the easiest pasta dishes you can create within minutes. And I am going to tell you how.

First, you should know that not only you need to buy the right type of pasta, but you also need to follow the cooking time. Not only you must follow the instructions on the packaging, but you must always make sure that you do not discard all the cooking liquid from the pasta.

The cooking liquid helps the pasta retain its flavor. Whether you are making a pasta dish with or without tomato sauce or any other types of sauce, keeping the moisture is key.

Fettuccine pasta is one of my favorite pasta noodles. Good fettuccine has a rich egg taste that pairs well with a butter sauce, cheese sauce or meat sauce.

This recipe is one of my favorite way to make pasta because of the few ingredients needed. I find that the simpler the pasta is, the tastier it will taste. And again having the right pasta brand is key. 

The Caribbean way

In the Caribbean, pasta is prepared with tomato paste, white with herbs and spices similar to this recipe or mixed with mixed wit meat or poultry. Adding hot pepper is optional but I wouldn’t dismiss if I were you. The hot pepper adds more flavor.

Fettuccine with Scallion Cheddar Sauce, the pasta is cooked al dente and mixed with butter and herb and spices white cheddar sauce and topped with scallions.

Fettuccine with Scallion Cheddar Sauce Recipe

Fettuccine with Cheddar Sauce, the pasta is cooked al dente and mixed with butter and herb and spices white cheddar sauce and topped with scallions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

• Kosher salt
• 1 pound fettuccine pasta
• 1 stick or ½ cup of butter unsalted butter diced
• 8 ounces grated white cheddar cheese
• 2 scallions chopped
• 2 garlic cloves sliced
• Hot pepper optional

Instructions

 

• 1.In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
• 2. Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.
  

Notes

I love garlic so I added two cloves, but you can certainly add one clove. The hot pepper is optional

Nutrition

Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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