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Fettuccine Alfredo

Fettuccine Alfredo with Breadcrumbs & Zucchini Salad

Fettuccine Alfredo is my favorite pasta dish. For this recipe, we’ve tagged in mascarpone instead of the butter/cream combo—why use 2 ingredients.
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 1135 kcal

Equipment

  • Cheese grater
  • colander
  • small skillet
  • large pot

Ingredients
  

  • Red wine vinegar
  • Fresh parsley
  • Shallot
  • Zucchini
  • Fettuccine
  • Mascarpone cheese
  • Parmesan
  • Panko breadcrumbs

Instructions
 

  • Prep ingredients: Bring a large pot of salted water to boil. Trim ends from shallot, then halve, peel and thinly slice ¼ cup. Finely chop 2 tablespoons of the rest (there may be some leftover). Finely grate 2 blocks of Parmesan. Use a vegetable peeler to shave 3rd block.
  • Make topping: Heat 2 tablespoons oil in a small skillet over medium-high. Add chopped shallot and cook, stirring until golden, 1–2 minutes. Add panko and 2 tablespoons of grated Parmesan, and cook, stirring, until golden, 2–3 minutes. Scrape onto a plate, and season with salt and pepper. Wipe out skillet.
  • Prep salad: Coarsely chop walnuts. Heat 1 tablespoon oil in same skillet over medium. Add walnuts and cook, stirring until golden, 4–5 minutes. Transfer to a small plate and sprinkle with salt. Trim ends from zucchini, half lengthwise, then very thinly slice crosswise into half-moons. Pick parsley leaves from stems.
  • Cook pasta: Slowly add fettuccine to boiling water in handfuls while stirring. Cook until al dente, stirring frequently to prevent sticking, 9–11 minutes. Reserve ¾ cup pasta water. Drain well and return pasta to pot.
  • Make salad: Meanwhile, in a medium bowl, combine zucchini, sliced shallot, parsley leaves, shaved Parmesan, walnuts, vinegar, and 2 tablespoons oil . Season to taste with salt and pepper.
  • Finish & serve: Add mascarpone, ½ cup pasta water, and ½ teaspoon each salt and pepper to pasta. Cook over medium heat, tossing, until sauce is thickened, 1–2 minutes. Off heat, stir in remaining Parmesan in large pinches, until creamy. Stir in 1 tablespoon pasta water to loosen if necessary. Transfer to plates, sprinkle with panko, and serve with salad alongside.

Notes

Nutrition per serving: Calories 1135kcal, Fat 66.4g, Proteins 35.0g, Carbs 101.0g
Allergens: Tree Nuts, Wheat, Milk and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pasta