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Fettucine Wolf-Fredo
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Add heavy cream and cook until the sauce is slightly thickened.
Cook garlic, pancetta and herbs and deglaze with chicken stock.
Slice the cooked chicken breasts on the diagonal.
Add the cooked fettucine, parsley and red pepper flakes to the sauce and mix thoroughly.
Twirl the fettucine around kitchen tongs and mound onto hot plates.

Fettucine Wolf-Fredo

Serves 2

This is another one of our most popular dishes in our Cafes, a variation on a classic that is one of the most delicious and indulgent pasta dishes I know.

  • 8 ounces fettucine pasta, fresh or dried
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup finely diced pancetta
  • 1/2 teaspoon fresh chopped thyme leaves
  • 1/2 teaspoon fresh chopped oregano
  • 1/4 cup chicken stock
  • 1 tablespoon freshly chopped parsley
  • Pinch crushed red pepper flakes
  • Salt
  • 2 boneless, skinless chicken breast halves, grilled or broiled
  • Thyme or oregano sprigs for garnish

Parmesan Cream Sauce:

  • 1 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 teaspoon whole white peppercorns
  • 1 small sprig thyme
  • 1 cup chicken stock
  • 1-1/2 cups heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon fresh chopped thyme leaves
  • 1/2 teaspoon fresh chopped oregano
  • Salt and freshly ground white pepper
  1. First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 minutes or until mixture is dry.
  2. Add chicken stock; continue to cook until liquid reduces by half. Add heavy cream and cook for about 2 minutes more or until sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.
  3. Pour strained sauce into a blender. Add grated Parmesan cheese, thyme and oregano; blend until smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly ground white pepper.
  4. Bring a large pot of salted water to a boil; cook fettucine until al dente. (Time will vary depending on whether you use fresh or dried pasta.)
  5. Meanwhile, in a large skillet, over medium-high heat, heat olive oil. Add garlic and cook for about 1 minute. Add pancetta, thyme and oregano and cook for about 2 minutes more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only until heated through. Remove 1/2 cup sauce and set aside; keep warm.
  6. When fettucine is cooked, drain and add to sauce in skillet together with chopped parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.
  7. Slice cooked, grilled chicken breasts on the diagonal.

Twirl or mound coated fettucine onto two hot plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 cup of sauce. Garnish each plate with a thyme or oregano sprig.

Wine Recommendation:

I like a little crisp acidity with a rich pasta like this so I turn to Sauvignon Blancs, the grassy, fruity wines from Sancerre and the Loire Valley in France. Although today it may be better value to look homewards or down to New Zealand.

In California look for Robert Mondavi's Fume Blanc, Sanford, Kendall Jackson and Close du Bois. From New Zealand search for Cloudy Bay, Babich, Morton Estate and Villa Maria.
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