10 Creative Ways to Dress Up Your Fettuccine


Fettuccine is a classic Italian pasta dish that can be dressed up in a variety of ways. From smoky bacon and mushrooms to zesty tomatoes and zucchini, there are plenty of ingredients that pair perfectly with this versatile noodle.

Whether you’re looking for a quick dinner solution or something special for date night, these 15 creative recipes will help you dress up your fettuccine in delicious new ways. 

With ingredients like creamy pesto sauce, savory sausage, spicy shrimp, and flavorful cheeses, these dishes are sure to impress even the most discerning palate!

Creamy Fettuccine Alfredo

Start by cooking 8 ounces of fettuccine al dente according to package instructions. 

In a medium saucepan, melt 4 tablespoons of butter over medium heat and add 1 onion, minced or chopped, and sauté until translucent. 

Add 2 cloves of garlic, minced, and cook until fragrant. 

Pour in 1/2 cup of white wine and reduce for a few minutes, stirring occasionally. 

Add 1 cup of heavy cream and stir to combine. Let simmer for about 5 minutes, stirring occasionally. 

Add 2 cups of Parmesan cheese and stir until melted and combined. 

Drain the fettuccine, reserving 1/4 cup of the cooking liquid, and add to the sauce. Stir to combine with the sauce until evenly coated. 

Add freshly cracked black pepper and salt (optional) to taste. 

Serve with a drizzle of extra virgin olive oil and more Parmesan cheese, if desired.

Top with freshly cracked black pepper and chopped parsley or other herbs of your choice. 

Add a few slices of crispy bacon to the top for an added crunchy texture. 

Gently toss in some steamed or roasted vegetables such as broccoli, cauliflower, bell peppers, etc. 

Add a few tablespoons of chopped sundried tomatoes for added flavor and texture. 

Top with grilled chicken or shrimp for a complete meal. 

For an extra creamy Alfredo sauce, add some cream cheese to the sauce when melting the Parmesan cheese.

Fettuccine With Olive Oil, Garlic And Parmesan

Start by bringing a large pot of salted water to a boil. 

While the water is boiling, heat olive oil in a large skillet over medium-high heat. 

Add minced garlic and saute for 2 minutes until golden brown and fragrant. 

Add cooked fettuccine to the skillet and toss until coated with garlic and oil. 

Sprinkle Parmesan cheese over the pasta and stir to combine. 

Add a few tablespoons of the boiling water to help melt the cheese, stirring constantly.  

Serve in individual bowls topped with freshly grated Parmesan cheese.

One Pot Penne And Vegetables

Heat olive oil in a large skillet over medium high heat. 

Add garlic and broccoli florets and cook, stirring occasionally, until lightly browned, about 3 minutes. 

Stir in bell pepper and cook for 1 minute. 

Stir in vegetable broth and penne pasta, then bring to a boil. 

Reduce heat to low, cover and simmer until pasta is cooked through, about 10 minutes. 

Season with oregano, salt and pepper, to taste. 

Sprinkle with Parmesan cheese before serving. 

Alternatives: Try adding other vegetables like zucchini, mushrooms, or spinach. Or, you can also add some diced tomatoes for an extra boost of flavor. 

For a protein-packed meal, try topping with grilled tofu or tempeh.

Bacon And Cheese Fettuccine

Cook bacon in a skillet until crisp. Drain on paper towels and chop into small pieces.

Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. 

Meanwhile, melt butter in a separate pan over medium heat, add garlic and onion and cook until fragrant.

Add the bacon pieces to the butter and onion mixture and stir for a few minutes to combine.

Add cream, Parmesan cheese, salt and pepper to taste, stirring continuously. Simmer for about 5 minutes or until the sauce thickens. 

Drain cooked fettuccine and add to the sauce in the pan. Stir until fettuccine is fully coated with the creamy bacon-cheese sauce.

Serve with extra Parmesan cheese and parsley, if desired.

Chicken Pesto Fettuccine

Bring a pot of salted water to a boil over high heat. 

Add the fettuccine and cook for 8-10 minutes, stirring occasionally until al dente. 

Meanwhile, in a large skillet over medium heat, melt butter and add garlic, sautéing until fragrant. 

Add cooked chicken and pesto to the skillet, stirring until heated through. 

Once fettuccine is cooked, drain and add it to the skillet, mixing together with the sauce until all noodles are evenly coated (you can also reserve a bit of the cooking liquid to thin out the sauce if necessary). 

Serve with additional pesto, freshly grated parmesan cheese and enjoy! 

For a creamy sauce, whisk together heavy cream and Parmesan cheese while the fettuccine is cooking. 

Once melted, add cooked chicken to the skillet and stir in the cream mixture until heated through. Then toss in cooked fettuccine, stirring to evenly coat. 

For a spicy kick, add crushed red pepper flakes or diced jalapenos while cooking chicken in the skillet. When ready, add pesto and toss with cooked fettuccine. 

Add sun-dried tomatoes for an extra bit of flavor and texture. 

Swap out the pesto for a homemade tomato sauce, adding freshly chopped basil and oregano while cooking chicken in a skillet. 

Add olives and capers to your pesto mixture when cooking chicken in the skillet for an extra salty flavor.

Baked Mushrooms With Fettuccine

Preheat your oven to 350 degrees F. 

Cook the fettuccine according to package instructions and set aside. 

Heat two tablespoons of olive oil in a large skillet over medium heat and add in the onions. Saute for a few minutes until they are softened. 

Add in the mushrooms and garlic, season with salt, pepper, and thyme. Saute for another 5 minutes or so until the mushrooms have softened and released some of their liquid. 

Stir in the parsley and Parmesan cheese. 

Pour the mushroom mixture over the cooked fettuccine and stir to combine. 

Grease an 8-inch baking dish with the remaining 2 tablespoons of olive oil and transfer the fettuccine mixture into it. 

Cover with foil and bake for 20 minutes, or until bubbly around the edges. 

Serve hot with a sprinkle of Parmesan cheese and extra parsley.

Carbonara Style Garlic & Basil Fettuccine

In a large skillet, heat olive oil over medium-high heat. 

Add garlic and sauté for 2 minutes until fragrant. 

Add diced bacon or pancetta, stirring occasionally until the bacon is lightly browned and crispy. 

Reduce the heat to low and add heavy cream, stirring until the cream has been fully incorporated into the bacon and garlic. 

Add a pinch of salt and freshly cracked black pepper to taste. 

Simmer for 2 minutes, or until the sauce thickens slightly. 

Add cooked fettuccine to the skillet and toss gently in the sauce. 

Sprinkle with freshly grated Parmesan cheese. 

For added flavor, add a pinch of crushed red pepper flakes and chopped fresh basil. 

Serve immediately while hot.

White Wine Seafood Sauce Over Penne Pasta

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat 

Add 1/2 cup chopped shallots and sauté for about 3 minutes, stirring often 

Add 1/4 teaspoon of salt, freshly ground black pepper, 1 tablespoon of minced garlic and cook for another minute  or two, stirring often 

Add 1/2 cup of dry white wine to the pan and simmer for about 3 minutes or until the liquid is nearly evaporated 

Pour in 2 cups of low-sodium chicken broth and bring to a boil 

Reduce heat and simmer, uncovered, for 8-10 minutes 

Add 1 pound of cleaned and deveined shrimp to the pan, stir and simmer for an additional 3 minutes or until the shrimp are cooked through 

Remove from heat and stir in 2 tablespoons of fresh lemon juice, 2 tablespoons of freshly chopped parsley, and 1/4 cup grated Parmigiano-Reggiano cheese 

In a large pot, cook 8 ounces of penne according to package directions 

Drain the cooked pasta, reserving 1 cup of the cooking liquid 

Add the pasta to the seafood sauce in the skillet and stir until well combined 

If needed add some of the reserved cooking liquid to thin the sauce 

Serve over hot cooked pasta with a sprinkle of extra Parmigiano-Reggiano cheese and freshly chopped parsley 

For an extra kick, add 1/2 teaspoon of crushed red pepper flakes before serving.

Broccoli Rabe And Pancetta Rigatoni

Bring a large pot of salted water to a boil. 

Cook the rigatoni in the boiling water according to package instructions until al dente, stirring occasionally.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat and add 2 cloves minced garlic and 5 ounces diced pancetta. Cook until the pancetta is lightly browned, about 7 minutes. 

Add 1/2 cup of chicken stock and 2 cups of broccoli rabe to the skillet and cook for 3-4 minutes or until the broccoli is tender but still slightly crisp.

Drain the cooked rigatoni and add it to the skillet with the broccoli and pancetta.

Pour 1/4 cup of heavy cream into the skillet and stir to combine all ingredients before allowing it to simmer for 3 minutes. 

Add a pinch of crushed red pepper flakes, salt, and black pepper to taste before sprinkling in 2 tablespoons chopped parsley and 1/4 cup shaved Parmesan cheese. 

Serve the Broccoli Rabe and Pancetta Rigatoni warm, garnished with more parsley and Parmesan cheese if desired.

Asparagus Prosciutto Fettuccine

Begin by bringing a large pot of salted water to a boil. 

Add the fettuccine and cook until al dente, according to package directions. 

Meanwhile, in a separate skillet over medium heat, begin cooking the prosciutto. Cook until lightly browned and crisp, about 4-5 minutes.

Add the asparagus to the skillet and cook for another 3-4 minutes, stirring occasionally until tender. 

Drain the linguini and add it back to the pot along with a dollop of olive oil. 

Toss in the prosciutto and asparagus and a squeeze of lemon juice. 

Season with salt and pepper to taste, stirring everything together until combined. 

Serve topped with grated Parmesan cheese and freshly chopped parsley if desired.

Tomato-Basil Marinara

Heat the olive oil in a large skillet over medium-high heat. 

Add the onion and cook until softened, about 5 minutes. 

Add the garlic and cook for another minute. Add the diced tomatoes, tomato paste, oregano, and sugar. 

Season with salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. 

Stir in the basil leaves just before serving.

Cook 8 ounces of fettuccine in a large pot of boiling salted water until al dente. 

Drain and return to the pot. 

Add 1/2 cup of the prepared marinara sauce and toss to coat. 

Serve immediately with extra sauce on the side.

Savory Takeaway

There are so many ways to dress up your fettuccine and make it a delicious meal. 

From adding different herbs and spices, to experimenting with sauces and cheeses, you can create endless variations of this classic dish. 

You can also use leftovers from other meals or add in seasonal ingredients for an extra special touch. 

Whatever combination you choose, the key is to have fun while creating something that’s both tasty and visually appealing. 

Bon Appetit!


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