This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.
Provided by Cincinnati Designer
Categories Seafood Shellfish Lobster
Time 53m
Yield 10
Number Of Ingredients 8
Steps:
- Shred fontina cheese in a food processor.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.
Nutrition Facts : Calories 688.1 calories, Carbohydrate 35.4 g, Cholesterol 182.8 mg, Fat 51.2 g, Fiber 1.6 g, Protein 23.8 g, SaturatedFat 31.5 g, Sodium 627.1 mg, Sugar 2.3 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love