This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Shred fontina cheese in a food processor.

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  • Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Nutrition Facts

688 calories; 51.2 g total fat; 183 mg cholesterol; 627 mg sodium. 35.4 g carbohydrates; 23.8 g protein; Full Nutrition