Creamy Fettuccine Pasta - the combination of this flat wide pasta that holds onto any sauce like a marriage - I know right? That's I have people, that's all I have. Regardless, let's continue about this pure luxurious pasta recipe!
The roasted peppers and roasted eggplants add so much flavor, tossed in a delicious pool of ricotta cheese and whipped cream. Not at all complicated, busy? Maybe, but busy can also be good so let me walk you through - quite exciting actually :)!
WHAT YOU WILL NEED TO MAKE THIS RECIPE
Peppers, Eggplant and Roasting
First things first, rinse your peppers, shake the water off and clean them on a flat surface or board. I've used one of each color for taste and vibrancy. To clean the peppers, cut them in half and remove the seeds (deseed them). Drizzle a little olive oil and season them well. My suggestion would be to use baking paper at the bottom of the roasting pan because it really does make for easy cleaning!
One more thing, once the peppers are roasted and have had time to cool, remove the peel which will now come off easily.
The garlic is optional so don't worry about it if by the time you've gone through this recipe you want to leave it out. I had some garlic to use so this is what I did.
Heat a non stick pan, add about a tablespoon of oil and added my garlic and let it cook till golden brown. This gets tossed in once we are pulling everything in together so set it aside for now.
Rinse and cut off the tops and discard. Cut into cubes, place in a bowl, drizzle of olive oil and generous amount of seasoning. Use your hands to give them a good coating, making sure that they are all coated. Use the same bowl (all those drippings!) to do the same with the peppers - toss and coat. You can use one extra large baking tray or 2 as long as the peppers and the eggplants have enough room so that you have some even cooking throughout.
Mascarpone is an Italian soft cheese made from cream and resembling cream cheese, that is coagulated by the addition of acidic substances such as lemon juice, vinegar, or citric acid. It is recognized in Italy as a prodotto agroalimentare tradizionale.which basically is saying that's it's an agricultural product. Like you would say corn is an agricultural product? Same thing.
USES OF MASCARPONE
Mascarpone can be a bit bland on its own that's why it's used more in baking because it can be sweetened with all sorts of things like sugar, icing or castor sugar, compote, chocolate etc. you know what I mean. As well as savory dishes!
This creamy fettuccine pasta is one hundred percent delicious with the roasted peppers all on it's own, trust me but adding the mascarpone cheese gives it a very distinct teste because mascarpone has a high fat content, is extra creamy and it heats really well without curdling.
Okay now as much as mascarpone is all of the above I found that adding the cream - Yes let's do it! The combination of regular whipping cream and you don't have to whip we're not baking, created that defining line of very good with mascarpone to creamy glorified fettucine pasta for dinner! Well... that's what I should have called this recipe!
There are so many types of pasta out there from the most frequented one which is spaghetti to tagliatelle, rotini, penne, farfalle, gnocchi, ravioli, rigatoni, orecchiette (my mother in law's favorite), ziti, orzo, lasagna, tortellini, fusilli, cannelloni, shells and the list goes on! Also with pasta they go in categories because you get pasta lunga (long pasta), pasta corta (short pasta), sheet pasta etc. Anyway, I digress so one more thing - there's another pasta that you can get mixed up with when choosing fettuccine and it's pappardelle because they are similar. Pappardelle is broader than fettucine so it can take a heavier sauce like meat sauces.
COOKING THE PASTA
Once cooked according to packet instructions but generally depending on thickness the time can vary. This fettuccine should take about 8 to 10 minutes. There are number of ways to check if it's ready, taste it without burning, if you've been cooking pasta for a long time you will tell by the color because it changes. You can also try cutting a piece off with a fork and if it's too hard to cut it's raw.
Don't forget to always leave about a cup and half for of the pasta water to help along with whatever sauce you are making. The pasta water also helps for example - if you cooked the pasta and have drained it because the longer you leave it in water it will not just over cook but it will also become almost slimy a bit lethargic if you ask me and this is when you can use the pasta water to revive it so it's loose and light again. Let's be clear, I am talking about reviving it in the same cooking time so a matter of minutes.
RESERVING THE PASTA WATER
We all know about reserving the pasta water right? If you don't just google it, it's everywhere! I learnt that trick from my mother in law many moons ago while living in Italy. Let me just say that pasta water will and can make all the difference in the world to your pasta dish but in this recipe I am sharing with your my very own secret weapon to the most creamiest pasta of all time! Okay, so read on...
When adding the mascarpone cheese to the a saucepan to heat, you then add the cream, mix the 2 together, keep stirring, it takes a couple of seconds to heat. Stirring it helps to keep the heat balanced, at least that's what I found. Seconds after, once the mascarpone cheese and cream is smoothing out (because it must not be very hot or boil or bubble) - so once it smooths out here's my fun, secret tip!
Make sure the pasta is cooked at this stage (see full recipe below) and then pour the cream mix into the pasta water, return to the heat for a about minute on medium heat, stirring and add that into the pasta! It must be the salty starchy water which on its own is already so good for the sauce because it thickens it and it also helps the sauce hold onto the pasta.
BREAKING IT DOWN FOR YOU
And why this works:
- The choice of pasta, in this case fettucine which is perfectly sized (nice and wide) to hold onto to the sauce
- Mascarpone cheese which is more like sour cream or crème fraiche but not so tangy. It's a bit sweeter and "sweeter" is not really a word I like to use because it's not at all sweet but its also not as sour as crème fraiche. It just gives off a thicker richer feel.
- Thick whipping cream a little pour jut to get the mascarpone to smooth down and flow a little.
- When you put this saucepan that holds the cream, cheese and pasta water back on the heat, it comes together in perfect harmony! Just looking at it you know it's going to change and elevate whatever you add into it or pour it on top of.
The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce. The way you drain the pasta can also affect the
The idea here is to make this recipe as satisfying as you a bowl of pasta can possibly be. I went with chicken breast because it has no fat no skin because the cheese, cream and olive oil in the veggies carried more than enough good fat and flavor.
Here are more delicious pasta recipes;
- Creamy Mushroom Pasta
- Chorizo Pasta
- Spaghetti With Clams and Garlic
- Steak and Spaghetti
- Chicken Spaghetti Stir Fry With Vegetables
- Balsamic Mushroom Pasta – Under 10 Ingredients in Less Than 10 Minutes
Creamy Fettuccine Pasta With Chicken
- 4 chicken breasts
- 300 grams fettuccine pasta
- 3 mixed color bell peppers
- 1 medium sized eggplant
- ¼ cup olive oil
- 1 tbsp. butter
- 2 cloves fresh garlic minced
- salt and pepper to taste
- 2 chicken breasts
- 250 grams Mascarpone Cheese
- ¼ cup cream
- CHICKEN Season and cook the chicken Cut the chicken into cubes and coat well with chicken 13 spice seasoning. Oil and butter Heat a non stick pan and add the oil and butter to heat/melt. Garlic Cook the chicken on medium heat till golden brown on both sides, 1 minute or 2 before the chicken's ready, add the garlic. Set aside.
- HEAT THE OVEN Preheat the oven to 190 degrees Celsius
- OVEN TRAY Layer a sheet of baking paper onto the oven trays
- PEPPERS Bell Peppers Cut the peppers in half and remove the seeds (deseed) them). Place in a bowl, add a drizzle of olive oil and a sprinkle of salt and pepper to taste. Lay onto the baking tray.
- EGGPLANT Eggplant Cut off the rough edge and roughly cut into cubes. Repeat the same steps as above for the peppers.
- OVEN ROAST Place the peppers and the eggplants in the oven to roast till done checking halfway through.
- Remove the veggies from the oven and set aside to cool. Once cooled down, peel the peppers and discard the peels. Using your fingers tear them into smaller pieces but not much smaller than the eggplant pieces (Just to keep uniformity! Yes 🙂 Set aside.
- Cook the Pasta Bring a pot of salted water to the boil for the pasta (its quicker if you boil the water in a kettle)Once boiling add the fettuccine (don't forget to salt the water) and let it cook for about 8 minutes and then drain it. Leave the pasta in the colander and pour the water back into the pasta pot and set it aside. Keep the pasta pot and the pasta water close by.
- Heat the cream and mascarpone a medium sized saucepan or a small pot as long as it has sides because we are heating the cream!Heat the saucepan on medium heat and add in the mascarpone cheese. The minute it start to heat, immediately pour in the whipping cream stirring continuously with a wooden spoon and once the two have mixed and heated - only takes a few seconds,Where's your pasta pot? Okay - now pour the pour the cream and mascarpone mix into the pasta water, Yes! This is what creates the creamy velvet taste that you will never forget!
- Now pour the cream mix back into the pan and let it heat for a minute or 2, stirring in-between. Set it aside.
- Get the saucepan that heated the marscapone onto the stove on low heat now and add bring the chicken back into the pan. Add the pasta and immediately pour over the cream, marscapone and pasta water mix over the pasta and chicken. The heat can be low to medium as you are now just creating a flow of light and creamy pasta. (That's why we take the pasta out a minute before it's cooked that minute is used here!)
- Now pull it all together. Turn off the heat when you have that nice flow of creaminess please don't leave it on the stove it will over cook the pasta!Let it cool and settle on the kitchen surface before returning the peppers and eggplants which go on top. Season if needed and added some fresh basil, enjoy!