Fettuccine alla Panna

Ribbon Pasta with Cream

Preparation info

  • For


    • Difficulty


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.


  • 600 g (1 lb 6 oz) of fresh ribbon pasta made with eggs
  • 50 g (2 oz) butter
  • half a sweet white onion, hashed
  • 100 g ( oz) finely chopped presalata (salt rolled belly of pork) or breast of chicken, cooked in butter and finely chopped
  • grated nutmeg
  • salt and ground black pepper
  • 1 handful of new peas, blanched
  • parsley, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons of grated parmesan
  • ½ litre (2 cups) of cream


    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 slightly thicken.

    While making the sauce, boil a cauldron of water, salt it, and cook the fettuccine for a few minutes. When they are barely cooked, strain them and add them to the cream sauce. Turn the pasta about with a wooden fork so that it becomes totally immersed, still on the lowest possible heat. Stir in the finely chopped parsley and garlic, sprinkle with black pepper and grated parmesan, and serve immediately.

    I am not proposing recipes for the Tuscan tordelli, a form of tortellini (morsels of fine pasta rolled round thimblefuls of delicately ground and flavoured meat stuffings), because they require a manual dexterity normally found in makers of lace. Such skills can be acquired by imitation, rather than from a book.