Fettuccine Alfredo and Chardonnay: A Classic Pairing
Sumptuous Fettuccine Alfredo is creamy comfort food at its best, and our Shadow Point Chardonnay 2021 is the ideal partner. This wine, with its balanced acidity and subtle oak notes, complements the dish perfectly. The Chardonnay cuts through the rich, velvety sauce, lifting each bite, while its gentle vanilla silkiness enhances the buttery flavours, creating a harmony on the palate.
It’s a pairing that’s as comforting as it is sophisticated. And for September, enjoy 10% off the wine when you use the code 'SHADOWCHARD' at the checkout. Indulge in this classic combination at an even better price.
Fettuccine alfredo
Ingredients
- 227g tub Clotted Cream
- 25g Butter
- 1tsp Cornflour
- 100g Parmesan, grated
- Freshly Grated Nutmeg
- 250g Fresh Fettuccine or Tagliatelle
- Snipped Chives or Chopped Parsley, to serve
Instructions:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Recipe from www.bbcgoodfood.com
