There’s a story behind this fettuccine. When Charlotte was born Mim came and visited us in Wagga. A fabulous cook, she made a huge batch of my favourite fettuccine – decadent and rich, it’s a real crowd pleaser. Mim stocked the freezer with scrumptious home cooked meals for Cork Daddy and I – as new sleep deprived parents, the take away joints in Wagga were getting a real run for their money.
We then headed off to Sydney to show off the new bub to the fam and of course came home to find that the power was out and the fridge had been off for a week. Goodbye all contents of the fridge and freezer. Goodbye Mim’s famous fettuccine. Corks and I were devo. And not to mention the smell! I’ve been craving this pasta ever since.
So here it is. Flying in to Wagga yesterday, Mim was met with a list of requests as long as my arm. Fettuccine, pumpkin scones, lamb schnitzel and Pa’s favourite cornflake biscuits were on that list. We’re also doing a ‘Christmas pud making masterclass’ – the fruit is in soaking as we speak. We’re keeping her busy.
Mim is the most capable person I know, is big on discipline, quite heavy handed when it comes to cooking (which must be where I get that from) and is a very welcome house guest; completely taking over the laundry whilst here. We enjoyed perusing the aisles of Knights Meats too while ‘talking food’ for hours. We came away with laksa paste, garlic jam and the most delicious red wine liqueur vinegar. Such a great selection of gourmet goodies there.
Now this is a pasta dish with a difference. Evolved over time, the addition of the fish stock takes it to another level. Sharing all of Mim’s little secret tips along the way – I introduce to you – Mim’s frightfully good fettuccine.
Creamy, delicious and packed with flavour, it goes well with some home made garlic bread and a tossed salad. Easy to make and cook for a crowd, it freezes well too, making it a handy stand by meal.
Just as long as the power stays on.
250 grams of egg fettuccine
2 x tablespoons of Vegeta (chicken stock)
2 x small Spanish onions, finely chopped
6 x full rashers of smoked bacon, finely chopped, reserving the rinds
1 x heaped teaspoon of Garlic pepper (Masterfoods brand)
4 x cloves of garlic, crushed
1/2 a cup of white wine
1/2 a cup of fish stock
2 x tablespoons of the reserved pasta cooking water
450 ml of thickened cream
A good handful of chopped curly leaf parsley
Olive oil, a dash for frying the onions and bacon
To cook the fettuccine – Before opening the packet of pasta, scrunch it up so that the fettuccine is all broken up in to small pieces. Then add the chicken stock and reserved bacon rinds to a large saucepan. Add boiling water from the kettle and add the fettuccine. Cook until al dente and strain the pasta, reserving the pasta water.
- In a large fry pan, add a dash of olive oil and sauté the onion and bacon together until nicely cooked.
- Add the garlic and garlic pepper, cook, stirring for a further minute.
- Then, add the wine and let it reduce slightly and then add the fish stock and cooked pasta water, stirring over a low heat.
- Add the drained cooked pasta and cream.
- To finish, stir through the chopped parsley.
Serve with garlic bread and a side salad.
- When at home, Mim makes her own fish stock. Today, we bought some beautiful premium fish stock from Knights Meats. As we didn’t need to use it all, we froze it in individual glad wrap bags to use another time.
- Mim uses my large baking dish to cook this pasta in as I don’t have a fry pan big enough.
- You could also add mushrooms, shredded cooked chicken, cooked prawns, sliced zucchini, asparagus or baby spinach to this pasta. Once you get the base right, you can be as creative as you like.
- The leftover pasta water makes for a lovely stock for soups or curries, so why don’t you freeze it for another day.
If you make Mim’s fettucine, please leave your comments below. xx