You can't miss this new spin on an Italian classic!

Goat Cheese Fettuccine

  • Extra-Virgin Olive Oil
  • Unsalted Butter
  • 1/2 Red Onion (very thinly sliced)
  • 1/2 Leek (thinly sliced & rinsed)
  • 3 Scallions (chopped)
  • 1/2 bunch Chives (chopped)
  • 1/2 pound Aged Raw Goat Cheese (preferably domestic)
  • 1/3 pound Parmigiano-Reggiano (freshly grated)
  • 3 tablespoons Grappa (to flambé)
  • 1 1/2 pounds Fresh Fettuccine
  • Chive Blossoms (to garnish)
  • Salt
  • Freshly Cracked Black Pepper
step-by-step directions
step-by-step directions
  • Heat a few tablespoons of Oil and Butter in a sauté pan over medium heat. Add the Onions and Leeks and cook for 2-3 minutes until soft. Toss in the Scallions and Chives and cook for 2 more minutes, seasoning with Salt and Pepper.
  • Bring a large pot of Salted Water to a boil. Cook Pasta for 2-3 minutes, or 1 minute short of package instructions. Drain and reserve Pasta Water.
  • Add a few ounces of Pasta Water and stir to create a light sauce.
  • If making in a Cheese Wheel, pour Grappa over the Cheese and ignite to melt Cheese. Add the Onion mixture and Pasta and toss to coat. Sprinkle in Parmigiano-Reggiano and toss to create a Cheesy Sauce.
  • If building in a pan, add the Grappa to the Onion Mixture and ignite. Once flames subside, add the cooked Pasta, sprinkle in both Cheeses and toss to coat.
  • Serve warm with garnish of Chive Blossom and Cheese.
Similar categories: Dinner Courses & Meals

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Goat Cheese Fettuccine

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