WEEKDAYS 1e|12c|p

Goat Cheese Fettuccine

Mario Batali
Servings: 6
15 to 30 min
Part 1 of 2

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

  • Ingredients
  • step-by-step directions
Goat Cheese Fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 red onion (very thinly sliced)
  • 1/2 leek (thinly sliced & rinsed)
  • 3 scallions (chopped)
  • 1/2 bunch chives (chopped)
  • 1 1/2 pounds fresh fettuccine
  • 3 tablespoons grappa (to flambé)
  • 1/2 pound aged raw goat cheese (preferably domestic)
  • 1/3 pound parmigiano-reggiano (freshly grated)
  • chive blossoms (to garnish)
  • kosher salt and freshly cracked black pepper
  • Heat the 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 flame subsides, add the cooked pasta, sprinkle in both cheeses and toss to coat.
  • Serve warm with garnish of chive blossom and cheese.
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