Happy Happy Christmas Friends! It’s Sunday while I’m typing this, and I’m currently watching the Patriots and Tom Brady hopefully crush the Tennessee Titans. We are only 5 days away from Christmas and I couldn’t be more excited. I’ve always been a bit of an Elf when it comes to the holiday (I’m the girl that makes spreadsheets for gifts) and this year is no exception.
My sister is coming into town! All the way from the West Coast! It will be her first time staying with me in my tiny Brooklyn Apartment, and it’s going to be grand. She arrives on Christmas Eve and I’ve already promised her Christmas Eve Fettuccine inspired by one of our favorite Christmas Films, The Holiday.
Do you all remember that scene? Jack Black and Kate Winslet are sitting in a gorgeous home in LA talking about their broken hearts and then he decides to make her Christmas Fettuccine. I’ve included the link to the scene here, via YouTube. It’s the best, so go watch it immediately with a bowl of this pasta on your lap and a bottle of red wine. Trust me, you won’t regret it.
I have a bit of a disclaimer for this post. I originally started this blog and wanted to do a primarily vegetarian healthy food blog. And while I typically do eat this way, I am making an exception here. Most of my “pasta” dishes are more vegetables with a side of pasta, and even then I typically do a quinoa pasta. This dish is the exception friends – and I make no apologies. The sauce is two ingredients, heavy cream and truffle butter. It’s the Holiday Season, so lets enjoy. Healthy eating is for New Years Resolutions.
Truffle Butter is special. It’s not cheap, but it brings a delicious Truffle flavor to this dish without one having to actually buy Truffles. And I find it easier to use than Truffle Oil, which has a tendency to overpower and, in my opinion, be over used. This Truffle Butter is from a company called Tartufi di Fassia, and is available at Whole Foods. I found mine near the cheeses, but just ask if you can’t find it. It comes in two variations, black and white. As you can see, I went with white for this dish, and you should do the same.
This recipe was inspired by one of Ina Garten’s that I have made a few times. In hers, she uses Fresh Tagliatelle. I went with Fettuccine (because of the Film, obviously) and jazzed mine up with Mushrooms and Peas. Feel free to use regular boxed pasta if you prefer (or if you already have it), but I think that Fresh Pasta really makes this dish feel special and appropriate for the holiday season.
- - 8oz package of fresh pasta
- - 3oz container white truffle butter
- - ½ cup heavy cream
- - small container of white button mushrooms, cleaned with stems discarded, sliced
- - ⅓ cup frozen peas
- - pinch of salt
- - cracked black pepper, to taste
- - parsley, chopped (optional)
- -1/4 cup parmesan cheese
- clean and prep your mushrooms. sauté in dry, non-stick pan over medium heat until browned. once cooked, remove and drain on a paper towel until the dish is being tossed.
- wipe out your pan and over medium heat, add heavy cream and truffle butter. stir until butter has melted.
- while your sauce is cooking, cook pasta according to the package directions. mine was cooked in boiling, salted water for 3 minutes.
- drain your pasta when ready and add to the butter sauce.
- toss in the frozen peas and cooked mushrooms, stir to combine well.
- add parmesan cheese and toss the pasta together.
- split between two low bowls and top with chopped parsley and more cheese, if desired.
Serve with a glass of wine to someone that you love. Enjoy your Holiday friends! Love, M.