Chew: Goat Cheese Fettuccine

By pavaldez

Mario Batali

You can't miss this new spin on an Italian classic!

Ingredients

• Extra-Virgin Olive Oil
• Unsalted Butter
• 1/2 Red Onion (very thinly sliced)
• 1/2 Leek (thinly sliced & rinsed)
• 3 Scallions (chopped)
• 1/2 bunch Chives (chopped)
• 1/2 pound Aged Raw Goat Cheese (preferably domestic)
• 1/3 pound Parmigiano-Reggiano (freshly grated)
• 3 tablespoons Grappa (to flambé)
• 1 1/2 pounds Fresh Fettuccine
• Chive Blossoms (to garnish)
• Salt
• Freshly Cracked Black Pepper

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from keyingredient.com

Preparation

Step 1

Heat a few tablespoons of Oil and Butter in a sauté pan over medium heat. Add the Onions and Leeks and cook for 2-3 minutes until soft. Toss in the Scallions and Chives and cook for 2 more minutes, seasoning with Salt and Pepper.

Bring a large pot of Salted Water to a boil. Cook Pasta for 2-3 minutes, or 1 minute short of package instructions. Drain and reserve Pasta Water.

Add a few ounces of Pasta Water and stir to create a light sauce.

If making in a Cheese Wheel, pour Grappa over the Cheese and ignite to melt Cheese. Add the Onion mixture and Pasta and toss to coat. Sprinkle in Parmigiano-Reggiano and toss to create a Cheesy Sauce.

If building in a pan, add the Grappa to the Onion Mixture and ignite. Once flames subside, add the cooked Pasta, sprinkle in both Cheeses and toss to coat.

Serve warm with garnish of Chive Blossom and Cheese.