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Fettuccine California Style

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  • 2 tb Unsalted butter
  • 1 Clove garlic, finely chopped
  • 1 c Whipping cream
  • 6 oz Chevre (goat cheese)
  • 1 ts Chopped fresh rosemary or
  • (1/4 tsp dried)
  • 1 tb Chopped fresh basil or parsley
  • 1 ts Salt
  • 1/2 ts Freshly ground pepper
  • 1 lb White or green fettuccine
  • 1/4 c Grated Parmesan cheese


To make the sauce, melt the butter in a skillet. Add the garlic and cook gently, without browning, until fragrant. Add the cream and bring to a boil. Cook until the liquid reduces and thickens slightly.
Whisk the goat cheese into the cream until smooth. Add the herbs, salt an pepper.
Cook the pasta in a large pot of boiling salted water until tender. Drain well. Toss with the sauce and Parmesan cheese. Taste and adjust seasonings if necessary. Yield: 6 - 8 servings Typed in MMFormat by Source: Cooking with Bonnie Stern. Posted to MM-Recipes Digest by "Cindy Hartlin" <> on May 28, 1998