Noodles Romanoff
Creamy, cheesy fettuccine tossed in a butter, cream cheese and cheddar sauce with garlic and smoked paprika.
Servings: 6 servings
Ingredients
Ingredients
- 8- ozfettuccine
- 1/4 cupunsalted butter
- 4 garlic cloves minced
- 1 tspsalt
- 1/4 tspblack pepper
- 1 tspWorcestershire sauce
- 4- ozcream cheese cubed
- 1/2 cupheavy cream
- 1 cupshredded cheddar cheese
- 1/4 cupsour cream
- ⅕ tspsmoked paprika
Instructions
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add 8-oz fettuccine and cook according to the package directions for al dente. Before draining, reserve a little pasta cooking water (optional). Drain the pasta and set aside.
- In a large skillet over medium heat, melt ¼ cup unsalted butter.
- Add 4 minced garlic cloves and sauté, stirring constantly, about 30 seconds until fragrant (do not let the garlic brown).
- Reduce heat to medium-low. Add 1 tsp Worcestershire sauce, 1 tsp salt, and 4-oz cream cheese (cubed). Stir frequently until the cream cheese is softened and begins to combine with the butter.
- Whisk in ½ cup heavy cream until the mixture is smooth and homogenous.
- Add 1 cup shredded cheddar cheese and stir until the cheddar is fully melted and the sauce is smooth.
- Stir in ¼ cup sour cream and 1/5 tsp smoked paprika until evenly incorporated. If the sauce is too thick, add a little of the reserved pasta cooking water to reach your desired consistency.
- Add the drained fettuccine to the skillet and toss gently to coat the noodles evenly with the sauce. Heat 1–2 minutes more until the pasta is warmed through.
- Taste and serve immediately.
Equipment
- 12-inch Non-Stick Skillet
- 6-quart saucepot
- Rotary Cheese Grater
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.To keep the noodles from drying out, add a splash of milk or cream before reheating.It reheats best on the stovetop over low heat, stirring gently until warmed through.
To keep the noodles from drying out, add a splash of milk or cream before reheating.
It reheats best on the stovetop over low heat, stirring gently until warmed through.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.To keep the noodles from drying out, add a splash of milk or cream before reheating.It reheats best on the stovetop over low heat, stirring gently until warmed through.
To keep the noodles from drying out, add a splash of milk or cream before reheating.
It reheats best on the stovetop over low heat, stirring gently until warmed through.