Spinach & Blue Cheese Fettucine
Spinach and blue cheese fettuccine requires you to begin by cooking olive oil over a medium hot pan with two cloves of garlic. Learn how to make spinach and blue cheese fettuccine with help from an experienced culinary professional in this free video clip.
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Hi, I'm Paul Caravelli. Today, I'm going to show you how to make spinach and blue cheese fettuccine. This is a rich dish, there's lot of heavy cream involved, a lot of blue cheese. We're going to take our tablespoon of olive oil in our medium hot pan, two cloves of garlic. You want to get it a little brown but not too much, otherwise its taste gets bitter and bad. And then, we'll take our half cup, white wine and one cup of cream and let that reduce. So, we put in the half cup of white wine, and our one cup of cream. And we're now allowing that reduce to almost the thickness of Alfredo sauce. And we say almost because we still have to add our half cup of blue cheese. And we want that to dissolve in nicely. Put a little fresh black pepper. Nothing beats right out of the grinder. Our cooked fettuccine now and a full cup of baby spinach leaves. And that we will just toss together. And now you have a restaurant quality pasta made in your very own kitchen.