fettuccini – Simply Delicious: The Cookbook Project

12-35: Fettucini with Scallops

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses December 24, 2021December 23, 2021Alfredo sauce, basil, butter, cheese, cheese sauce, Christmas Eve, crab, cream sauce, creamy, dinner, easy, fairly expensive, fettuccini, fish, flaked, garlic, grated, green onions, Italian, krab, lunch, minced, mushrooms, Parmesan, pasta/noodles, sautéed, scallops, seafood, shellfish, untested, whipping cream

First of all (before we even get into the actual recipe for 12-35: Fettucini with Scallops) I need to take umbrage with the spelling of “fettucini”–Simply Delicious spells it with one “c” and an “i” at the end instead of an “e”. I spell it “fettuccine” (so does Wikipedia AND Olive Garden), so this is going to be a challenging entry to write.

What’s even MORE frustrating about it is that Simply Delicious can’t even pick one spelling themselves–check out 12-7: Fettuccini with Creamy Chicken and 12-20: Fettuccini with Ham. Two Cs! Still no E! It’s madness, I tell you.

Spinach fettuccine with Alfredo sauce (this one specifically) was one of my FAVORITE meals as a kid (I could definitely still knock out a big bowl of it today), and so I can see this as more of a “grown-up” version of it.

Real Alfredo sauce is closer to what you get with cacio e pepe than what you get at the Olive Garden (notably it doesn’t feature heavy cream and garlic like the OG version), and this version (even though it’s not calling itself “fettuccine Alfredo”) probably falls somewhere in between–lighter than OG’s but heavier than the original.

12-20: Fettuccini with Ham

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 8, 2018October 27, 2020black pepper, boiled, butter, cheese, chopped, creamy, diced, dinner, easy, fairly inexpensive, fettuccini, frozen, grated, half-and-half, ham, julienned, lunch, melted, mushrooms, Parmesan, parsley, pasta/noodles, peeled, piquant, pork, salt, sautéed, sliced, smoked ham, sweet peas, untested, vegetables, whipping cream, yellow onions

Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.

Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.

18-9: Pasta I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 4, 2017September 30, 2020angel hair, butter, cannelloni, cheese sauce, cooking school, fettuccini, lasagna, layers, mafalde, manicotti, meat sauce, Parmesan, pasta/noodles, spaghetti, spinach, stuffed, tagliatelle, tomato sauce, vegetarian, vermicelli

Simply Delicious dedicates its last few chapters to “Cooking School“, comprised of informational cards on various techniques, ingredients, & basic recipes that any serious cook should learn to master. 18-9: Pasta I is the first in a two-part series about pasta, the second being 18-10: Pasta II. This particular card covers a few different shapes of pasta, including spaghetti, fettuccini, & lasagna. ?

18-9: Pasta I only begins to scratch the surface of different types of pasta–there are so many more out there. The important takeaways from this particular set of tips are the different kinds of sauce that go with the various shapes, as well as how to identify some common variances in the shapes. 18-10: Pasta II goes more into the cooking and serving of pasta, as well as listing a few more shape/sauce combinations if you’re looking for a bit more from Simply Delicious on the topic. ?

12-40: Spinach Pasta with Mushrooms

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses December 3, 2016October 27, 2020black pepper, boiled, chopped, creamy, Dijon mustard, dinner, easy, fettuccini, herbs and spices, inexpensive, linguine, lunch, milk, mushrooms, olive oil, parsley, pasta/noodles, salt, side dish, sliced, spaghetti, spinach, tagliatelle, tender-crisp, untested, vegetables, vegetarian, whipping cream

Pasta with sauce is the most basic style of dish that Simply Delicious teaches a novice chef to cook. 12-40: Spinach Pasta with Mushrooms is appropriately classified as “Easy“.

Mustard-scented sauce is a recent addition to my diet, but it is one of my favorite additions. Dijon mustard is used in a lot of Simply Delicious sauces and it adds a tangy quality to the sauce that cannot be beat.

12-10: Cheesy Tagliatelle

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 29, 2016July 27, 2020al dente, all-purpose flour, basil, Béchamel sauce, black pepper, boiled, butter, Cheddar, cheese, cheese sauce, chopped, creamy, dinner, easy, fettuccini, frozen, garlic, grated, half-and-half, herbs and spices, inexpensive, Italian, lunch, melted, milk, minced, nutmeg, Parmesan, pasta/noodles, red bell peppers, roux, salt, sautéed, sesame seeds, side dish, sliced, spinach, sweet peas, tagliatelle, toasted, untested, vegetables, vegetarian

I’ve been meaning to make this one for a while–spinach fettuccine was my favorite as a kid (and is SUPER hard to find these days). I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. ?

I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

12-26: Pasta with Creamy Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses July 13, 2016July 28, 2020al dente, black pepper, boiled, butter, canola oil, chives, cooked shrimp, creamy, crème fraîche, dinner, easy, fairly inexpensive, fettuccini, grated, herbs and spices, horseradish, lemon juice, linguine, lunch, melted, parsley, pasta/noodles, salt, seafood, shrimp, side dish, sour cream, spaghetti, untested, whipping cream

Here’s a short one that was a solo dish for me (those cream ones always end up being a solo affair) – 12-26: Pasta with Creamy Shrimp. I envisioned it being more like an Alfredo sauce and less like herb-filled whipped cream with shrimp in it, but unfortunately the latter is what I got.

The description on this one is deceiving–it’s honest, yet vague. There is cream, shrimp, and horseradish–and it is easy to prepare. However, the “mouthwatering” and “delicious” descriptors were noticeably maladapt for me. ?

12-7: Fettuccini with Creamy Chicken

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 9, 2014July 27, 2020all-purpose flour, black pepper, boneless, breasts, butter, cheese, chicken, chopped, cooked chicken, creamy, Dijon mustard, dinner, easy, fairly inexpensive, fettuccini, half-and-half, Hutton house, lunch, mafalde, pared, Parmesan, parsley, pasta/noodles, peeled, red bell peppers, revisited, roux, sautéed, sherry, skinless, tangy, white wine, yellow onions

Here’s a recipe I’ve actually made before–it’s been a while since we’ve seen one of those. When I was about 8 or 9, my mom decided that she, my dad, and I were going to take turns making dinner each week. One of the recipes I actually planned for and made (before this grand plan inevitably fell apart) was this one: 12-7: Fettuccini with Creamy Chicken.

I probably was drawn to this one because my favorite meal as a kid was fettuccini Alfredo, and this one seems relatively similar (to an 9-year old). I also remember being fascinated with the fact that I got to use alcohol in something.

12-6: Seasoned Pasta Toss

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 30, 2014July 27, 2020basil, boiled, breasts, cheese, chicken, cooked chicken, cooked shrimp, crab, dairy-free, dinner, easy, fettuccini, garlic, ham, healthy, herbs and spices, inexpensive, Italian, linguine, low heat, lunch, minced, olive oil, Parmesan, parsley, party food, pasta/noodles, salt, seafood, side dish, spaghetti, tagliatelle, tossed, untested, vegan, vegetarian

I jumped several sections ahead a few weeks ago when I needed to make a pasta side dish for something (I don’t even remember what at this point). I don’t have this group scanned yet and I procrastinated on scanning the card–oh well. ?

We find 12-6: Seasoned Pasta Toss in Book 2, Group 2 (Main Courses), Subgroup 12 (Pasta & Rice). I still have a ton of parsley in my freezer and gluten-free rice pasta in my pantry, and it’s time to clean house.

Too bad it turned out to be less than impressive. It’s my fault, but still.