Description
Inspired by the beloved rom-com The Holiday, this Creamy Christmas Fettuccine feels like it came straight out of a Nancy Meyers kitchen.
Delicate egg fettuccine tossed in a luscious garlic cream sauce infused with fresh thyme—just like Cameron Diaz’s twinkly English cottage dinner…but even better.
Cozy, whimsical, and ready in just 25 minutes, this is the perfect simple-yet-festive pasta dinner for wrapping presents, baking cookies…or snuggling up on the couch with your favorite holiday movie!
Ingredients
Scale
- 8 ounces fettuccine (I love these extra-delicate DeLallo Egg Fettuccine Nests)
- 4 tablespoons unsalted butter
- 4 large cloves garlic, smashed open
- 8-10 sprigs fresh thyme
- heaping ½ teaspoon garlic powder
- 1 cup heavy cream
- optional: 1 parmesan rind
- kosher salt and ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- ½ cup finely grated parmesan cheese
Instructions
- Prep: Bring a large pot of water to a boil. Once boiling, generously season with salt.
- Boil the fettuccine: Once the water reaches a rolling boil (ideally while the cream reduces, Step 4) add the fettuccine and cook to al dente, stirring occasionally to prevent sticking. Carefully dip a large liquid measuring cup into the pot to reserve about 1 ½ cups of the starchy pasta water, and set aside. Carefully drain the fettuccine – but do not rinse. Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!
- Meanwhile, prepare the infused cream sauce: Add the butter to a small saucepan over medium heat. Once melted, add the garlic, thyme, and garlic powder, stirring well to combine. Cook 2-3 minutes, just until the aromatics are fragrant and lightly golden, but not browned. Add the heavy cream, parmesan rind, and season with a scant ½ teaspoon kosher salt and a few twists of black pepper as desired. Stir to combine well. The mixture may look slightly “broken” at first, but don’t worry! The butter and cream will come together as it simmers.
- Gently simmer to thicken: Once the cream mixture reaches a gentle simmer (this takes about 5 minutes), reduce the heat to medium-low. Continue to cook, stirring often, until the sauce is thick enough to coat the back of a spoon, about 10 minutes more. Keep the heat low so the cream thickens slowly without breaking – you’ll know it’s ready when you can drag your spoon through the sauce and see the trail linger for a moment. Remove and discard the garlic, thyme, and parmesan rind, then stir in the nutmeg and adjust seasoning to taste.
- Toss the creamy Christmas fettuccine: Place the pot used to cook the pasta over medium-low heat. Return the al dente fettuccine to the pot, with the infused cream sauce, grated parmesan cheese, and a couple splashes of reserved pasta water. Toss to combine well. The creamy sauce should evenly coat the pasta, so adjust as needed: add in a splash of reserved pasta water to loosen, or a sprinkle of parmesan to thicken. Cook 1-2 minutes longer, allowing the fettuccine to meld with and absorb some of the creamy sauce.
- Serve: Portion into individual bowls, topping with additional grated parmesan. A sprinkle of fresh thyme leaves or finely chopped parsley adds the best festive finishing touch. Serve immediately with my Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad for the perfect cozy holiday movie night. Merry Christmas!
Equipment
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Stainless Steel Measuring Cups & Spoons
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Great Jones Stainless Steel Saucepan
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Jess’ Tips and Tricks:
- Serving Suggestions: This creamy Christmas fettuccine is a beautifully rich and decadent meatless pasta dinner, but if you’d like to bulk it up a little bit, try pairing it with Crispy Parmesan Chicken Cutlets or Juicy Chicken Meatballs.
- Dietary restrictions: To ensure your pasta is vegetarian, use your favorite rennet-free parmesan cheese.
Storage and Reheating:
- Leftover Christmas fettuccine will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or stock to loosen up the creamy sauce as needed, until warmed through.