Saturday, March 08, 2014

Fettuccine with Garlic Beer Cream Sauce

I've been all about Jackie Dodd ever since I discovered her blog. We regularly have an enormous amount of beer in the house (my gentleman counted 28 individual brands and types this morning) and the idea of cooking with it is super fun to me. I've tried a few recipes already and I definitely plan to continue.

But! This recipe was disappointing! It was good, and the beer I used worked really well with it (Destiny's Wit from Free Will Brewing Co.). It had subtle spicy flavors to it, including white pepper, which lent itself well to the pasta. The only problem with this was that the sauce would not thicken up. It just wouldn't. And as a result, it didn't adhere well to the pasta and made for kind of a watery dish. I was disappointed with that. Oh well, I still enjoyed it.

pasta

Fettuccine with Garlic Beer Cream Sauce
Parade Magazine, recipe from Jackie Dodd

1 pound fettuccine
3 tablespoons unsalted butter
2 cloves garlic, minced
2/3 cup wheat beer
2/3 cup heavy cream
2 tablespoons lemon juice
2/3 cup freshly grated Parmesan
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh thyme, chopped
1 large tomato, chopped

1. Cook the pasta in lightly salted water until almost al dente (about 3 minutes less than stated on package directions).

2. While the pasta is cooking, make the sauce.

3. In a saucepan over medium high heat, melt the butter.

4. Add the garlic and cook for about 30 seconds.

5. Add the beer, cream, and lemon juice, bring to a low simmer.

6. Add the parmesan about 2 Tbsp at a time. Stir until completely melted before adding more.

7. Add the thyme, salt and pepper. Simmer, stirring constantly, until thickened and slightly reduced, about 6 minutes.

8. Drain the pasta and add to the sauce, allowing to cook until noodles are cooked to al dente, about 3-5 minutes.

9. Remove from heat. Stir in tomatoes.

Servings: 4

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