Fettuccine alla Panna

Name: Fettuccine alla Panna (Ribbon Pasta with Cream)
Yield: For 4 people
Ingredients: 1 handful of new peas, blanched; grated nutmeg; 100 g (3½ oz) finely chopped presalata (salt rolled belly of pork) or breast of chicken, cooked in butter and finely chopped; ½ litre (2 cups) of cream; 2 tablespoons of grated parmesan; salt and ground black pepper; parsley, finely chopped; 2 cloves of garlic, finely chopped; 600 g (1 lb 6 oz) of fresh ribbon pasta made with eggs; half a sweet white onion, hashed; 50 g (2 oz) butter

Ribbon Pasta with Cream

Preparation info

For
4
people

Difficulty
Medium

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

Without having to find out if you are capable of making well these malfatti, cream can be used in dressing fettuccine, the Roman name for tagliatelle.

Ingredients

600 g (1 lb 6 oz) of fresh ribbon pasta made with eggs

Main course
Gluten-free

Method

Put the butter in a large pan and simmer the onion in it without browning. Add the chopped presalata or breast of chicken, some grated nutmeg, a little salt, pepper, and a few minutes later the blanched peas. Pour in the cream. Simmer on a very low heat, stirring with a wooden spoon; it will s