Fettuccine with Brown Butter Asparagus and Parmesan Fonduta.
Let’s eat a pile of pasta!
It’s a good one, I swear.
So. I am completely nutty over this recipe because it comes from a new cookbook that I am l-o-v-e lov.ing. – April Bloomfield’s a Girl and her Greens. GAH. I have such a huge girl crush on her. I love her food, recipes, restaurants and now this book?! Holy cow.
It’s so not my usual go-to. I mean, all about greens? But that’s the thing. It isn’t just all about greens, it’s stuffed with really great recipes that you can work fresh vegetables in to and everything just sounds.so.good. Like it makes me want to eat vegetables. It seriously does.
And. I was actually eating the salad sandwich out of the book for a week straight before I made this pasta. And I couldn’t get enough. I KNOW. Me. Salad. Sandwich. Okay, well that last part makes sense.
I think my mind was especially blown with this whole fonduta thing. It’s nothing like the “fondutas” that I’ve had, which pretty much seem like a joke right now. Because the real fonduta is whipped cheese and eggs and crème fraiche over low heat until a silky sauce forms. Then it blankets the pasta. Or whatever the heck you want it to blanket.
But!
It’s not a heavy sauce. It’s not as thick or rich as a cream sauce, it doesn’t sit in your stomach like an alfredo. It really is just silky and creamy enough that I can say that it’s… light. Yeah I know. It sounds crazy.
It’s totally light though.
You add just enough to coat your noodles – and I definitely think that a lighter egg noodle works best, especially if you can’t make your own pasta. I sautéed some asparagus in brown butter first, then added the noodles, then threw on the sauce – and boom. It was a done. A pretty little pasta skillet!
Sidenote: we are in love with these little egg fettuccine pasta nests from DeLallo. UGH. So good.
Anyhoo.
I think this might be the perfect Mother’s Day dish? It looks fancy but it isn’t as time consuming as it seems. It is such a fun addition to brunch! It works for lunch or dinner with a salad and a itty bitty dessert.
Speaking of dessert, what are you making for Mother’s Day? Why are we so obsessed with making lemon things for that day? In the past I’ve shared lemon recipes right before the day – like these fluffy lemon cupcakes with whipped coconut cream and this easy lemon cake with marshmallow frosting.
But what I make my mom every Mother’s Day? THESE. Chocolate covered coconut marshmallows. Definitely favorites.
I doooo think that no matter what, you should make a batch of this pineapple sangria. That’s super mom-y, right? Since I’m a mom now, I like to think so.
Fettuccine with Brown Butter Asparagus and Parmesan Fonduta
Yield: serves 4
Total Time: 45 minutes
Ingredients:
fonduta
2 large egg yolks
1 1/2 cups creme fraiche
5 ounces parmagiano-reggiano cheese, freshly grated (plus extra for topping)
1 garlic clove, minced
pasta
4 tablespoons unsalted butter
1 pound of asparagus, woody stems removed and chopped into pieces (I also sliced my pieces in half!)
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces egg noodles, like fettuccine
a handful of fresh basil leaves
Directions:
Bring a large pot of salted water to a boil and cook the pasta according to the directions. While the water is coming to a boil, start the fonduta.
fonduta
Whisk the ingredients together in a large bowl. Heat a small saucepan of water over low heat (you don't want it to boil) and set the bowl on top to create a double boiler. Whisk constantly as the mixture cooks, stirring for about 5 minutes. You never want the sauce to bubble. At first it will be lumpy from the cheese but as you continue to stir, it will get super creamy and wonderful. You can taste and season if needed, but I find it salty enough with the cheese. Keep it in a warm place until needed, stirring often.
Heat a large skillet over medium-low heat and add the butter. As soon as it melts, add the asparagus, salt and pepper and stir constantly while cooking, increasing the heat to medium. Toss and stir as the butter browns and the asparagus cooks - for about 5 to 6 minutes. As soon as the pasta is finished cooking, drain and toss it into the skillet with the asparagus. Pour over about 3/4 of the fonduta and toss well to coat, adding more if needed/desired. Serve with extra grated cheese and a sprinkling of fresh basil leaves on top.
(lightly adapted from a girl and her greens)
