This is a quick, easy and delicious method to make a creamy Parmesan Fettuccine, simplified by cooking the pasta in milk.
I prefer to use fresh noodles, but you can also make it with dry noodles. In that case, you will have to allow extra time to cook the noodles.
As mentioned in the recipe, you can also use this method of cooking the pasta in milk and water without draining to make a very tasty Macaroni and Cheese.
It is the starch that is released in the cooking that nicely thickens the sauce.
Parmesan Fettuccine
Print recipe| Serves | 4 large or 6 mediumn |
Ingredients
- 1 3/4 Cups milk
- 1 3/4 Cups water
- 1/2 Tsp salt
- 375 Gm fresh Fettuccine pasta (can substitute with fresh Linguine, since it can be quite a wide noodle as well)
- 3/4 cups freshly grated Parmesan cheese
- 4 Slice bacon (cooked and crumbled)
- fresh chopped basil
- freshly ground pepper
Directions
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Bring the milk, water and salt to a gentle boil in a large heavy pot. Add the fettuccine noodles, partially cover and cook, stirring often until pasta is tender and most of the liquid has been absorbed. For fresh pasta, this should take about 5 - 7 minutes. There should be about one cup of liquid left.  | |
| Stir in the grated Parmesan and heat through. Thin with more milk if necessary. Garnish with the crumbled bacon, chopped basil and freshly ground pepper. | |
| Variation - Macaroni and Cheese | |
| For two cups of dry macaroni, use two cups of each milk and water, ½ tsp salt. Stir in one cup of Cheddar cheese at the end of the cooking time. | |