I absolutely love egg yolk rich tagliatelle or fettuccine.
This was inspired by a dish of fettuccine with pistachio by Marc Vetri, but being that we don’t have any pistachios in the house right now, we changed the recipe to feature some toasted breadcrumbs with herbs and hazelnuts instead.
I have to say this was utterly delicious. I was really happy with it.
by agmanning
9 Comments
Looks delicious but this is about as Italian-American as it gets, even down to the presentation.
Doesn’t fit here I’m afraid.
Pasta isn’t really served in a sea of sauce in Italy.
ACQUETTA!
Can you fish in that dish? :\
I’m sure it tastes great, but it’s too wet. I loved things like that when I was a teen, though.
You posted this in /ItalianFood, yet you don’t take any criticism from Italians, what’s your point?
That’s not Italian food, period. If somebody got that dish served in a house or a restaurant, we would all ask if they accidentally dropped the sauce pan on it.
Well the negroni looks good 🙂
thats soup, not sauce. noodles look good though
“Luv me pasta” Barry, Birmingham
That looks insanely good, the sauce looks so creamy and the pangrattato on top just makes it next level. Honestly feels like something youd get at a proper trattoria instead of homemade.