Ground Beef Recipes
Ground Beef Recipes
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Ingredients
Method
- Bring a large pot of salted water to a boil. Add the fettuccine and cook for 7 to 10 minutes. You want the pasta to be tender but still have a slight bite to it (al dente). Drain the pasta and reserve some of the pasta cooking water.8 oz Fettuccine, 1 Pinch Salt
- In a large nonstick skillet, heat the olive oil and butter over medium heat. Swirl the skillet to mix the oil and butter once the butter has melted.1 Tbsp Olive Oil, 1 Tbsp Unsalted Butter
- Add the asparagus and shallot to the skillet. Cook for about 2 to 3 minutes, stirring occasionally. Season with salt and pepper.2 Cups Asparagus, ⅓ Cup Shallot, 1 Pinch Ground Black Pepper, 1 Pinch Salt
- Add the mushrooms to the skillet and cook, stirring occasionally, for about 2 minutes, or until they are softened and lightly browned. Then, add the minced garlic and Italian seasoning, and cook for another 30 seconds, or until fragrant.2 Cups Button Mushrooms, 1½ tsps Garlic, 1 tsp Italian Seasoning
- Gently stir the heavy cream into the skillet, making sure it's fully incorporated with the vegetables. Bring the mixture to a gentle boil, then reduce the heat to low to prevent the cream from curdling. Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce is smooth and creamy. If you find the sauce is too thick, stir in ¼ to ½ cup of the reserved pasta water until it reaches your desired consistency.¾ Cup Heavy Cream, ¾ Cup Parmesan Cheese
- Now, add the pasta! Pour the cooked and drained fettuccine directly into the skillet with the sauce. Stir gently to combine.
- Use tongs or a large fork to divide the pasta among serving plates or bowls. Serve the pasta immediately while it is still hot. Garnish each serving with a sprinkle of fresh parsley for a pop of color and a fresh, herbaceous flavor.
Nutrition
Notes
Ingredients:
- Pasta: Fettuccine is classic, but you can use other long pasta shapes like linguine, tagliatelle, or pappardelle.
- Asparagus: Choose fresh, tender asparagus. Snap off the woody ends before cooking.
- Mushrooms: Cremini or button mushrooms are common choices. You can also use shiitake, oyster, or portobello mushrooms.
- Shallot: Shallots have a milder flavor than onions. You can substitute with a small yellow or white onion if needed.
- Garlic: Freshly minced garlic adds a pungent flavor to the sauce.
- Heavy Cream: Heavy cream creates a rich and creamy sauce. You can use half-and-half for a lighter option.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
- Seasonings: Salt, pepper, and Italian seasoning are essential. You can add other herbs like thyme or oregano.
- Cook Pasta Al Dente: Cook the pasta until it's tender but still slightly firm to the bite. This prevents it from becoming mushy in the sauce.
- Reserve Pasta Water: The starchy pasta water is a great way to adjust the consistency of the sauce.
- Don't Overcrowd the Pan: When sautéing the vegetables, make sure the pan isn't overcrowded. This will ensure they cook evenly.
- Cook in Stages: Sauté the asparagus and shallot first, then add the mushrooms, and finally the garlic and Italian seasoning. This allows each ingredient to cook properly.
- Simmer Gently: Simmer the sauce gently to prevent the cream from curdling.
- Melt the Cheese: Stir in the Parmesan cheese until it's melted and the sauce is smooth.
- Taste and Adjust: Always taste the sauce before serving and adjust the seasonings to your liking.
- Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
- Sides: Serve with a side salad and crusty bread for a complete meal.
- Protein: Add grilled chicken, shrimp, or salmon for extra protein.
- Vegetables: Incorporate other vegetables like peas, zucchini, or bell peppers.
- Spicy: Add a pinch of red pepper flakes for heat.
- Vegan: Use plant-based butter, cream, and Parmesan cheese for a vegan version.
