Reserve 1/2 cup of pasta water and
drain fettuccine into a colander.
Drain fettuccine; toss with sauce mixture.
Not exact matches
Cook the
fettuccine until just shy of al dente and
drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.
Meanwhile, cook your
fettuccine (it can be linguine, tagliatelle, papardelle or even spaghetti if you don't have
fettuccine at hand) according to the package directions, and
drain.
Use tongs to toss the
fettuccine with the caramelized onions, tomatoes, and
drained pickled raisins to taste (3 tbsp is a good place to start).
Make the perfect Alfredo sauce by cooking
fettuccine,
draining the pasta, and tossing with this cashew cheese and about 1/3 cup of the reserved pasta water to achieve the right consistency.
Mix until the cheese is melted and then carefully fold in your al dente
fettuccine noodles that have been cooked and
drained.