Fettuccine with Goat-Cheese and Salami Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 3/4 pound fettuccine
- 1 tablespoon butter
- 3 cloves garlic, minced
- 3/4 cup canned low-sodium chicken broth or homemade stock
- 1/2 cup heavy cream
- 1/4 pound mild goat cheese, such as Montrachet
- 1/4 pound salami, cut into 1/4-inch cubes
- 3 tablespoons chopped fresh basil or parsley
- 1/4 teaspoon fresh-ground black pepper
Nutrition Info
Per Serving
- Calories: 664 kcal
- Carbohydrates: 65 g
- Dietary Fiber: 3 g
- Fat: 34 g
- Protein: 25 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
- Meanwhile, in a large pot, melt the butter over low heat. Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low. Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer. Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.
- Drain the fettuccine and add to the sauce. Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.
Yield: 4 servings
3. Still Hungry?
Goat cheese and salami? Yes, the two taste wonderful together - and on pasta.
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