a delectable cheesecake topped with caramelized pecans and a spicy crust. The pie that my family enjoys from a nearby farm is the inspiration for this dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package dry fettuccine pasta
- 1 tablespoon butter
- ½ onion, finely chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
- Bake 15 minutes in the preheated oven, until bubbly and golden brow.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 349 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy! Next time I will add peas.
Won’t make again. Rich, but not satisfying. Made with suggested changes (garlic, doubling sauce, threw in some frozen peas). Realized how much I didn’t like when I didn’t want to eat leftovers second day.
I liked it but my husband thought the onion was unnecessary.
I read the reviews too beforehand and added a little extra cream, garlic, mushrooms and chorizo. I fried the chorizo with the onions. I cooked it with foil over the top for most of time then uncovered to brown for 5 mins. It was really good but I think it could have done with some chorizo on top for extra crispness, and browned the top a bit me for some crunch.
it was cheesy and so yummy
I don’t thnk you recipe critics understand that the sauce for fettuccini is supposed to be a very little amount as it is very rich, this is not down home mac and cheese. It is also a plain dish flavored with the richness of the cream, butter, and parmesan, when you begin to change too much you have created another whole recipe.
I made this as a quick addition to a Mediterranean themed dinner of grilled chicken. I added a lot of garlic (family preference) and substituted all cheese for mozzarella only with fresh cracked peppercorns. I baked it COVERED in the oven for the time said on the recipe. I then browned the top of the cheese with my kitchen torch. It is now a much requested dish for dinner!
I like this, but it’s a little boring. The last time I made it, I intended to add chicken, but it wasn’t defrosted in time. As far as being dry — I would say it’s more like a casserole than like a pasta sauce would get in a restaurant, and I’m okay with that.
This is pretty good with a few touches. I wish I could give 3.5 stars, but since it’s an easy fix I’ll round it up to 4. First, as others stated, there is hardly enough sauce and it seems rather dry. Definitely cover with foil and remove the foil for the last few minutes to brown the cheese on top, and either use less pasta or make a little more sauce. I also added garlic, sliced mushrooms, and frozen peas. I served with sauteed chicken and a green salad for a nice little dinner.
This is an easy way to serve fettuccine for dinner if you are having guests and want to make it ahead of time. I made mine in the morning and refrigerated until 30 mins before baking. I let it sit on the counter for 30 mins and then baked it for 45-50 mins. I liked it, and all my guests did, too. It was a tiny bit dry so next time I plan on increasing the sauce a bit.
It was really good, but reading reviews before I cooked it kinda helped. I kept it covered with foil while baking and topped it with baked, crumbled pancetta with also doubling the sauce. I added 2 cloves minced garlic with the onions and added 1 tableapoon parsley. Turned out really really good! Thank you for the recipe!
I cook for a very picky and sometimes critical eaters. However, last night from the top critic….Delicious, thumbs up and its a keeper!Usually I get just a TASTY! Per usual I read other reviews first and made adjustments: I added a few strips of crumbled cooked bacon. Added 2 cloves of garlic to the onions and sauteed in the bacon fat. Added half the bacon,pepper flakes,and a dash of garlic powder to cream mixture and thickened on low. In a casserole dish I added the pasta to the sauce in several pours.(Otherwise too little sauce,I did not use all of the pasta). Sprinkled with remaining bacon and topped with cheese mixture and parsley. Will surely double the sauce next time!
i sautéed chopped onion, minced garlic, and some sliced mushrooms in butter and olive oil. then added one cup of fat free half & half and one cup of milk along with the cheeses. in addition to the black pepper, i also added ground nutmeg and some white wine. fresh thyme would also go well in this dish. poured in the baking dish over the noodles and some fresh peas. with these additions, it was no longer bland!
Very good! I wasn’t sure if it’d be bland, based on other reviews, so I added lots of parmesean cheese, minced garlic, salt and pepper. I really, really liked it! I would suggest adding grilled chicken, peas and spinich (or maybe even asparagus)to give it some more flavor. Thanks for the recipe!
This is a keeper. I have made this recipe several times and my family loves eating it. I add a little parsley to the top and use only freshly grated cheese.
i thought it was magnificant. i have a recipy for garlic bread stix that i will post today, that went nice with the pasta, by the way, if you use wipping cream rather than ordinary cream will it not be the same?
I used this recipe as a starter, I used milk instead of heavy cream. Then to cook it I covered it with foil which kept it from drying out.
It was a little dry- I followed others’ suggestions and upped the amount of heavy cream and also used 2 cloves of garlic. I think next time I might just double the sauce recipe for the amount of pasta recommended. Thanks for sharing!
somewhat dry. good flavor though
This was ok – I tried to use it as a main dish but it wasn’t hearty enough. It was also kind of bland. I liked it well enough but the family wasn’t impresed. I even used freshly grated parmesan and romano – maybe if some chicken or broccoli were added…?
I add two cloves of garlic to the onions and butter and this is the perfect dish with a steak or chicken breast off the grill.