Fettuccine ricche alla emiliana

December 29, 2013

Fettuccine with Cream and Tomato Sauce

My Dad makes this delicious pasta dish some time between Christmas and New Year every year. Over the years my Dad has modified it quite a bit as a concession to the heart, because he wants it to make your heart happy, your stomach happy and in turn that makes for a happy Dad. Also, who uses 5 eggs in pasta anymore or 3 sticks of butter or whole cream? It’s a wonderful holiday tradition and it wouldn’t be a holiday visit without this scrumptious meal.

Fettuccine dish

Finished Fettuccine dish

This is the original recipe with the modifications [noted].


1 pound sifted flour

5 eggs [2-3 eggs]

1 teaspoon oil

pinch of salt

Or substitute a similar dry egg pasta.


1 1/2 cups butter [1/2 cup or 1 stick]

6 ounce peeled tomatoes, drained [if whole, broken up or canned diced tomatoes]

Salt and pepper

2 ounces green peas, boiled [1/2 cup]

2 ounces sweet pepper, roasted, peeled, cut in strips [from a jar work just as well]

1/4 pound prosciutto (fat and lean), chopped

1/2 cup cream [half and half rather than whole cream]

1 cup of grated Parmesan [or combination of asiago, romano, parmesan]



Heap 1 pound of sifted flour on a suitable work surface. Whip 2-3 eggs with a few drops of oil and a teaspoon of salt. Pour the mixture into a well, scooped out of the mound of sifted flour. Kneading manually, bring the flour to the center and continue until the dough reaches a fairly consistent texture. [Add small amounts of warm water as the dough gets dry during the kneading process, this makes up for the extra 2 eggs that we left out.] Dampen a white kitchen towel with warm water , wrap the dough in it and allow to rest for 30 minutes. Roll and cut the dough into 1/2 inch wide strips. [This can be done ahead of time. We use a pasta maker which makes this a fairly efficient process.]

pasta maker

The pasta maker at work

Pasta drying

Pasta drying


Melt half the butter in a pan, add the tomatoes seasoned with a little salt and pepper, and simmer for 8 minutes. Add the peas, the sweet pepper strips, and the ham, and cook together for two minutes; remove from heat and keep warm.

Putting it all together

Cook the pasta in lightly salted boiling water, drain when al dente and transfer to a warmed serving dish. Then, in layers, pour over the cream, half the Parmesan, the remaining butter in softened lumps, and, finally, the tomato sauce. Allow to stand a few moments, mix, and serve on warmed plates; pass the remaining Parmesan at the table.

Layer cheese, butter, sauce on fettuccine

Layer cheese, butter, sauce on fettuccine

Serves 6-8

Copyright © 1972, Luigi Carnacina Presents: Italian Home Cooking

Georgia waiting and watching underfoot

Georgia waiting and watching underfoot


Christmas Tree Saga of ’10

December 23, 2010

Seems like we’ve had quite a saga while trying to get the family Christmas  tree in the last few years. See the ’08 saga.

I was traveling home on Sunday, which means everyone waited for me to come home before getting the tree. Since Christmas is on a Saturday this year, It seemed like 5 days would be plenty of time to go out and cut our own tree. Apparently, not many people cut their own trees anymore because there are so few places where you can, at least in our little corner of central Michigan. We went by the place we got the tree last year and the year before, there was a sign in the yard that said closed and there was a gate blocking the driveway. So, finding the owner’s house, Dad stopped and asked. They had closed for the season, they were only open through Sunday, the 19th. Huh?

So, that was it. We had to resort to getting a Christmas tree from a lot. I guess most people get their trees way early so the lot was a little sparse. One comment, “All the trees are either too perfect or oddly shaped”. Well of course we went for the oddly shaped and ended up with one really fat tree.

Fat Tree from the Lot

Fat Tree from the Lot

Luckily, there weren’t any real problems putting the tree up. It was wrapped and so we decided to not cut the wrapping string until we got it in the house. I really don’t think we’d have been able to get it in the house otherwise.  Another facetious comment, heard while cutting off the string, “And why are you in the emergency room? Got crushed by the Christmas tree.”

So, this year’s saga, not quite so dramatic, but still the tradition turned on its ear yet again.

Happy Holidays!

Decorated Christmas Tree

Christmas Tree '10

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