Feta Fettuccine
Why Make It?
This recipe is stupidly simple, just three ingredients. I'm not sure there are many dishes with more pay off for the effort required.
Feta brings creaminess, balanced acidity, and the perfect amount of salt. A dish that will satisfy your inner child, or actual child, while still feeling adult enough for any meal.
This recipe is great as written but can also be used as a blank slate. Add vegetables and protein for a more complete meal.
Keys to Success
The most important part of this recipe is the feta. Use a feta that is stored in brine. This recipe will not turn out with the firmer crumbled feta.
Eggs make a simple and luscious carbonara inspired sauce. Immediately add the hot pasta to the feta egg mixture. Be patient and keep tossing until the sauce thickens and coats the pasta.
Author Thoughts
It's nice to have a recipe like this in your back pocket. It's a quick and easy route to dinner or a late-night snack. All done in the time needed to boil pasta. [I use the microwave to get there even faster.] Greens, leftover vegetables, frozen peas, and chicken would all be great add-in options.
The garlic is highly optional here. I don't use it personally; however, it is a typical addition in American versions of fettuccine alfredo. If you want some garlic but hate raw garlic flavor, add the cloves to the pasta when cooking. Then remove it after 5-10 minutes and add to the blender.
The Sauce
The only tricky part of this recipe is thickening the sauce. If you have made carbonara before, it's the same process. The sauce is thickened by using the heat of the pasta to slowly cook the eggs. Here are some tips:
Do not wait to add the strained pasta to the sauce. Waiting will increase the risk you won’t have enough heat to cook the eggs and thicken the sauce.
Consider mixing the pasta in a separate mixing bowl. However, this will create one more dish needed to be washed. If you want to play loose and fast, use the pan used to cook the pasta and remove it from the heat. It wouldn’t hurt to give it a little time to cool, too. Scrambled egg fettuccine is not the goal.
Be patient when tossing the pasta in the sauce. Continue to stir and toss for up to two minutes. It will come together.
Reserve some of the pasta water. You may need some to adjust the consistency. If there are leftovers, the dish reheats nicely with a splash or two of pasta water.
Equipment
blender - mixing bowl - medium pot
Feta Fettucine
Makes: 4 Servings | Prep Time: 0 min | Cook Time: 15 min | Total Time: 15 min
Ingredients
- 1 block [220 g] feta in brine
- 1 lb dried fettuccine
- 3 large eggs
- 1-2 garlic cloves [optional]
Instructions
- Pasta: Turn burn to high and add a pot with 3-4 quarts of water. Add salt to season. Once boiling add the fettuccine. Get your colander and bowl to reserve some pasta water ready.
- Sauce: Add the eggs and feta into a blender. Add garlic if using. Blend until smooth. Add to a mixing bowl.
- Finish: Remove the pasta from the heat when al dente. Strain the pasta and reserve some of the pasta water. Immediately add the strained pasta to the mixing bowl with the feta sauce. Continuously stir until the sauce thickens, up to 2 minutes.
Substitutions
Pasta: Use what pasta shape floats your boat.
Additions: Vegetables and leftover chicken can turn this into more of a meal.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The nutrition information is calculated by a database and is an estimate.
The New York Times - Harold McGee, How Much Water Does Pasta Really Need? - https://www.nytimes.com/2009/02/25/dining/25curi.html
Bon Appétit - Alex Delany, How to Make Perfect Carbonara: Mistakes to Avoid -https://www.bonappetit.com/story/pasta-carbonara-common-mistakes