Fettuccine with Brown Butter Asparagus and Parmesan Fonduta.
Let’s eat a pile of pasta!
It’s a good one, I swear.
So. I am completely nutty over this recipe because it comes from a new cookbook that I am l-o-v-e lov.ing. – April Bloomfield’s a Girl and her Greens. GAH. I have such a huge girl crush on her. I love her food, recipes, restaurants and now this book?! Holy cow.
It’s so not my usual go-to. I mean, all about greens? But that’s the thing. It isn’t just all about greens, it’s stuffed with really great recipes that you can work fresh vegetables in to and everything just sounds.so.good. Like it makes me want to eat vegetables. It seriously does.
And. I was actually eating the salad sandwich out of the book for a week straight before I made this pasta. And I couldn’t get enough. I KNOW. Me. Salad. Sandwich. Okay, well that last part makes sense.
I think my mind was especially blown with this whole fonduta thing. It’s nothing like the “fondutas” that I’ve had, which pretty much seem like a joke right now. Because the real fonduta is whipped cheese and eggs and crème fraiche over low heat until a silky sauce forms. Then it blankets the pasta. Or whatever the heck you want it to blanket.
But!
It’s not a heavy sauce. It’s not as thick or rich as a cream sauce, it doesn’t sit in your stomach like an alfredo. It really is just silky and creamy enough that I can say that it’s… light. Yeah I know. It sounds crazy.
It’s totally light though.
You add just enough to coat your noodles – and I definitely think that a lighter egg noodle works best, especially if you can’t make your own pasta. I sautéed some asparagus in brown butter first, then added the noodles, then threw on the sauce – and boom. It was a done. A pretty little pasta skillet!
Sidenote: we are in love with these little egg fettuccine pasta nests from DeLallo. UGH. So good.
Anyhoo.
I think this might be the perfect Mother’s Day dish? It looks fancy but it isn’t as time consuming as it seems. It is such a fun addition to brunch! It works for lunch or dinner with a salad and a itty bitty dessert.
Speaking of dessert, what are you making for Mother’s Day? Why are we so obsessed with making lemon things for that day? In the past I’ve shared lemon recipes right before the day – like these fluffy lemon cupcakes with whipped coconut cream and this easy lemon cake with marshmallow frosting.
But what I make my mom every Mother’s Day? THESE. Chocolate covered coconut marshmallows. Definitely favorites.
I doooo think that no matter what, you should make a batch of this pineapple sangria. That’s super mom-y, right? Since I’m a mom now, I like to think so.
Fettuccine with Brown Butter Asparagus and Parmesan Fonduta
Ingredients
fonduta
- 2 large egg yolks
- 1 1/2 cups creme fraiche
- 5 ounces parmagiano-reggiano cheese, freshly grated (plus extra for topping)
- 1 garlic clove, minced
pasta
- 4 tablespoons unsalted butter
- 1 pound of asparagus, woody stems removed and chopped into pieces (I also sliced my pieces in half!)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces egg noodles, like fettuccine
- a handful of fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the directions. While the water is coming to a boil, start the fonduta.
fonduta
- Whisk the ingredients together in a large bowl. Heat a small saucepan of water over low heat (you don’t want it to boil) and set the bowl on top to create a double boiler. Whisk constantly as the mixture cooks, stirring for about 5 minutes. You never want the sauce to bubble. At first it will be lumpy from the cheese but as you continue to stir, it will get super creamy and wonderful. You can taste and season if needed, but I find it salty enough with the cheese. Keep it in a warm place until needed, stirring often.
- Heat a large skillet over medium-low heat and add the butter. As soon as it melts, add the asparagus, salt and pepper and stir constantly while cooking, increasing the heat to medium. Toss and stir as the butter browns and the asparagus cooks – for about 5 to 6 minutes. As soon as the pasta is finished cooking, drain and toss it into the skillet with the asparagus. Pour over about 3/4 of the fonduta and toss well to coat, adding more if needed/desired. Serve with extra grated cheese and a sprinkling of fresh basil leaves on top.
Notes
Did you make this recipe?
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I appreciate you so much!
Can we cuddle in that pasta blanket?
54 Comments on “Fettuccine with Brown Butter Asparagus and Parmesan Fonduta.”
This sounds sounds like heaven to me! I will take it poured over just about anything and I would be happy. So load me up!
This looks SO FAB. Happy first mother’s day :)
i’m intrigued by this sauce! I’m hosting a MD brunch and maaaaaybe this could be an addition? Right next to the lemon desserts. Haha. So true.
This pasta looks amazing! My husband makes a similar pasta and it’s SO good!!
Dude, you had me at fettuccine !! Mmmmmm I’ve never even heard of Fonduta … seriously, mind blown and life changed fo eva eva <3 aka I'll be making this soon.
Wow, I am hungry!. it looks so good. I’ve heard a lot about April Bloomingfield by just reading blogs but never tried any of her recipes before. Maybe I will start with this one.
This is life changing fettuccine for reals. I will be thinking about it all day. Happy Mother’s Day.
This sounds incredible, can’t wait to try it out for myself!
xo, Liz
http://lipstickandconfetti.com
That sauce sounds so amazing! I had never heard of fonduta and now feel that I must have it pretty much immediately.
I made a mocha ricotta pie with strawberries recently that my mom really liked, so I’m thinking about making it again. It also has lemon in it, so it goes with your theme! My mom also loves chili so I might make her a batch of that.
I had no idea that that’s what a fonduta really is! And all these years I call anything with silky melted cheese a fonduta…Oops. This pasta is basically my idea of heaven. I happen to love greens, especially in asparagus form. die over fettuccine and pretty much can’t live without brown butter. So yeah, this is pretty perfect.
Your pineapple sangria is very mom-y; I made it for my mother’s birthday in late March and it was a HUGE hit.
P.S., this pasta looks amazing.
Yes, LET’S PLEASE eat a pile of pasta! This is so my comfort food, lady!
The PERFECT spring time pasta! So fresh and pretty!
I’ve never heard of Fonduta, but I make it (apparently) with smoked salmon & peas on pasta, so good! I up the garlic a bit & add soft cooked onions & super finely chopped mushrooms. This asparagus version sounds amazing, going to try it!
I love April Bloomfield too! I watched her on Mind of a Chef on PBS and thought she was fantastic. This fonduta looks amazing.
How come you have skipped the bacon on this one? I love all that creamy sauce, but I am definitely adding bacon when making it :)
I would love to cuddle in THAT pasta blanket! All day, errr day. I like that this sauce doesn’t sit on your stomach like other alfredo type sauces may. Where can I find creme fraiche? Is it readily available in all grocery stores? I live in a small town so I’m not even sure where I would find it! Great recipe, can’t wait to try it!
I adore this dish! :)
Oh my goodness this sounds amazing! And also – totally up your alley. Happy First Mother’s Day to you! I hope you and your little family have a lovely weekend. Now I’m gonna go stalk your Instagram for pictures of your cute baby ….
This pasta is incredible, Jessica! Gah, that brown butter and parmesan?! Neeed. <3
This pasta dish looks so perfect for spring!
Wow that looks soo good!! I might just have to go and make it myself!!
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This looks soo good! Well done, as always!
Christine | DimesandDonuts.com
I’ve had fonduta…love it…never made it. Now I NEED to….
This is beyond perfect.
Swooning over this dish!
That’s right, it’s your first mother’s day!! I hope Max spoils you with lots of treats and gifts! ;) Happy Mother’s Day!
Fonduta?!?! I love the sound of that! And that asparagus. Yum!
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This looks wonderful! Will the fonduta on the pasta save well in the fridge for leftovers?
OMG this sounds like heaven. Fonduta!? I’d never even heard of it before reading this recipe. YUM!
This looks out of this world. I have never had fonduta and now I am dying to try it. I will be making this recipe and there truly is not anything better than browned butter. Thanks for sharing this recipe and I can’t wait to try it.
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I have some asparagus in the refrigerator right now wondering what to do with it. I guess I’ll be making this recipe! Thanks for sharing.
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I made this for dinner last night. It was so good and a great way to use up some asparagus since I got a little carried away at the farmer’s market.
Love this, very tasty
This looks delish!
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Very healthy recipe. Usually, I make this recipe.
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