Fettuccine
“little ribbons” in Italian
Sauce Pairing: Ideal for thicker sauces, especially cream sauces; a favorite in “ragù alla bolognese” (bolonnaise sauce)
About Fettuccine
When in Rome… eat fettuccine. When in the U.S. … it’s likely fettuccine alfredo! Fettuccine means “little ribbons,” and is a thicker ribbon pasta, making it ideal for thicker sauces, especially cream sauces. It is a favorite in Bologna in the Emilia Romagna region, where “ragù alla bolognese” (bolonnaise sauce) originates. An Italian fettuccine favorite is “alla papalina,” which includes onion, egg yolk, Parma ham, ground pepper and Parmesan cheese or try it with shrimp in our new favorite, Fettuccine with Shrimp.
Fettuccine with Shrimp
Fettuccine con gamberi
Wine Pairing: Pinot Grigio (Friuli Venezia Giulia Region)
Recipe Serves: 5
