Creamy Herb Fettuccine

Fettuccine tossed in a creamy sauce with sage, parsley and oregano.

Course Main Dishes

Cuisine American

Keyword butter, comfort food, Cream Cheese, creamy pasta, dried pasta, entree, fettuccini, Food, heavy cream, herbs, italian parsley, olive oil, parsley, pasta, quick pasta, Recipe, sage, shallot

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings Servings

Ingredients

Ingredients:

1 pound dried fettuccine
1 tablespoon olive oil
1 tablespoon butter
1 shallot chopped
2 cloves garlic minced
1 cup heavy cream
2 tablespoons cream cheese cut into 1 inch cubes
2 tablespoons chopped fresh oregano
1 1/2 teaspoons finely chopped fresh sage
2 tablespoons chopped fresh parsley
fresh cracked pepper and kosher salt to taste
freshly grated Romano cheese if desired

Instructions

Bring a large pot of water to a boil. Season liberally with salt before adding pasta. Cook pasta according to package directions. Meanwhile start your sauce.
In a skillet large enough to hold the cooked pasta, heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts add shallot and garlic. Cook 1 minute. Reduce heat to medium-low and slowly whisk in cream. Add cream cheese and continue stirring until cheese has melted. Continue cooking until thickened, it should coat the back of a spoon, about 5 minutes. Stir in chopped herbs. Season to taste with salt and pepper. Note: Try not to let the sauce boil, but if it does it is not the end of the world, just turn the stove down a notch.
Strain your pasta very well. Add strained pasta to the sauce. Toss to coat. Reduce heat to low, let stand for 5 minutes. Toss once more.
Transfer to serving platter. Grate some Romano cheese over the top, if desired. Serve.

Notes

So aside from the fact that I may need to find a new grocery store, I will chalk this spur of the moment dinner up as a success. Enjoy!