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  • Writer's picture@LaurenPalmeri


If there's one thing that we all need in 2020 this holiday season, it's a little Christmas fettuccine... Inspired from Kate Winslet and Jack Black's scene in the movie "The Holiday," this dish serves as the perfect comfort food on Christmas Eve night. It takes as much time to make as it does to boil the water for the pasta, but it's so comforting, cheesy, creamy and delicious. I love it because the artichokes, sun-dried tomatoes and asparagus add a festive and delicious bite. You could substitute some of these ingredients for peas or sliced roasted peppers... anything red and green that you like! Merry Christmas Eve!

1 lb fettuccine

1/2 stick butter

2 cups pencil asparagus, cut into 2-inch pieces, fresh or frozen

3 cloves garlic, finely chopped

1/4 cup sun-dried tomatoes, thinly sliced

1 can quartered artichoke hearts, drained

1/4 cup white wine (anything you're planning on drinking with the pasta :) )

1 tsp lemon zest (about 1/2 lemon)

3 egg yolks

1/4 cup grated Parmigiano-Reggiano (the real stuff, plus more for grating)

1/2 cup heavy cream

a dash of freshly grated nutmeg

Salt and freshly ground black pepper

Bring salted water to a boil in a large, heavy-bottomed pot. Cook the fettuccine in the seasoned water until al dente.

In another pot or large, high-sided sauté pan, melt butter over medium heat and add the asparagus and garlic. Season with salt and pepper and sauté, about 2-3 minutes. Add the sun-dried tomatoes, artichokes, white wine and lemon zest. Bring to a simmer and cook for 1-2 minutes, then remove from heat.

In a medium bowl, combine egg yolks, cheese and plenty of freshly ground black pepper.

Drain pasta, reserving some pasta water. (I like to keep a coffee mug or liquid measuring cup full of the pasta water on the side.) Add 1/4 cup pasta water for the egg-cheese mixture and whisk to combine with a fork. Add the drained pasta and cream to the pan with the vegetables and bring to a simmer. Remove from heat and stir in the cheese mixture. Add a little pasta water if the sauce is too thick. Season with a dash of freshly grated nutmeg, if desired, and to taste with salt and pepper. Serve with more grated Parmesan cheese!

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