Fettuccine with Goat-Cheese and Salami Sauce

Name: Fettuccine with Goat-Cheese and Salami Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 177 milliliters canned low-sodium chicken broth or homemade stock; 340 grams fettuccine; 3 Tbsps chopped fresh basil or parsley; 3 cloves garlic, minced; 113 grams mild goat cheese, such as Montrachet; 0 teaspoons fresh-ground black pepper; 118 milliliters heavy cream; 113 grams salami, cut into 1/4-inch cubes

Fettuccine with Goat-Cheese and Salami Sauce might be a good recipe to expand your main course collection. This recipe makes 4 servings with 651 calories, 25g of protein, and 33g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have mild goat cheese, garlic, fettuccine, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

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Fettuccine

Water

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Pot

Meanwhile, in a large pot, melt the butter over low heat.

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Butter

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Pot

Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low.

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Garlic

Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer.

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Broth

Cream

Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.

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Goat Cheese

Pepper

Salami

Basil

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Whisk

Drain the fettuccine and add to the sauce.

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Fettuccine

Sauce

Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.

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Pasta

Sauce

Wine Recommendation: A sauvignon blanc goes well with goat cheese. Either a Pouilly-Fum from the Loire Valley in France or a California sauvignon blanc is a good choice.

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Sauvignon Blanc