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Rosemary Fettuccine with Burnt Butter + Butternut Squash Cream

By April 18, 2016 around the world, recipe series, recipes, savoury

This rosemary fettuccine with burnt butter and butternut squash cream is every bit as good as it sounds. Aromatic rosemary fettuccine drowned in a creamy butternut squash and burnt butter sauce, topped with cracked pepper and a mountain of freshly grated parmesan. Comforting, wholesome and oh so satisfying.

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-10 

Since doing my Italian cooking course in Sorrento, I’ve wanted to make pasta from scratch again.

It always seemed so daunting when I didn’t have an amazing Italian chef and his mamma supervising. But after the mister turned home with a old-school pasta maker, I thought it about time I jumped in and gave it a try.

Because so many people have written posts on this I wasn’t going to bother re-writing it all so I have used Jamie Oliver’s simple guide to making fresh egg pasta. Here are some of the things I learned from trial and error:

  • You can use normal flour, but I found silkier results using “00” flour.
  • You can’t skip the resting step. You just can’t (trust me!).
  • Ensure you don’t skimp on the kneading time. Around 10 minutes is required.
  • When flattening, ensure you feed the pasta from all the way to the narrowest (or second narrowest) setting. Even if it seems thin enough, remember once cooked, the pasta thickens. I made this mistake, twice.
  • Remember pasta dries out very quickly. Try not to leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
  • Don’t forget to add the ground rosemary to your flour mixture.

And if you want even MORE detail, this Serious Eats post is very informative. It goes into ALOT of detail about all the ingredients, every step of the process and what seems like hundreds of trials to ensure you get the perfect pasta every time.

If you couldn’t be bothered to make the pasta (I feel ya), feel free to use store bought instead, but make sure you add the rosemary to the butternut squash mixture instead.

You’ll love this recipe because it’s creamy, flavoursome and comforting. The burnt butter marries perfectly with the butternut squash cream and goes so well with the aromatic rosemary fettuccine. I’ve topped mine with roasted pine nuts, cracked pepper and freshly grated parmesan. I hope you like this recipe as much as me.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-18

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-16

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-14

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-12

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-5

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-8

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-21

Sauce adapted from this recipe.

What you need:

  • Large mixing bowl
  • Pasta maker with fettuccine attachment
  • Deep set fry pan
  • Blender or stick mixer
  • Large saucepan

Ingredients (makes 4 serves):

For the pasta: 

  • 6 large free range eggs
  • 600g “00” flour
  • 4-6 tablespoons fresh rosemary, ground in a spice grinder

For the butternut squash and burnt butter sauce: 

  • 6 tablespoons butter
  • 1 small onion, diced
  • 1 cup chicken stock (or vegetable stock or, in a pinch, water)
  • 3 cups prepared diced butternut squash (about ½ a large squash)
  • 1 cup milk
  • Salt and pepper, to taste

To serve:

  • Pinenuts, toasted
  • Parmesan
  • Pepper

Method:

1. To make the pasta: Follow instructions on Jamie’s site. Please note the following this I learned when making pasta from scratch. List of mistakes I made things I learned above.

2. To make the sauce: Melt the butter in the fry pan. Add the onions and cook until translucent. Turn the heat to high until the butter starts to burn (around 2 minutes).

3. Once browned, add the stock and butternut squash. Cook covered for 20-25 minutes until the squash is soft.

4. Once cooked, pour the squash mixture into a blender, add the milk and blend until creamy and smooth. Set aside.

5. To cook the pasta: Cook your fettuccine for 3-5 minutes (depending on how you like it) in a pot of boiling salted hot water.

6. To serve: Serve the fettuccine topped with the butternut squash cream, top with the toasted pine nuts, salt, pepper and freshly grated parmesan.

Storage: Pasta dries out very quickly. Try not to leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

Buon appetito!

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For another “Around The World” recipe, try my West African peanut stew.

West African Peanut Stew | Anisa Sabet | The Macadames-15-2

Or my Vietnamese pulled pork burgers on a brioche bun.

Vietnamese Pulled Pork Burgers On A Brioche Bun | Anisa Sabet | The Macadames-10

Anisa – The Macadames. xx

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4 Comments

  • Reply Ellie | from scratch, mostly May 31, 2016 at 8:33 am

    Oh woww these photos are stunning, and what a tasty looking dish! I really like the addition of pine nuts. I bet it makes it that much more gourmet <33

    • Reply Anisa May 31, 2016 at 9:53 am

      Thank you so much. I do love pine nuts in my pastas – so yummy! Hope you make this recipe and let me know how you go. xx

  • Reply My Kitchen Kohl June 1, 2016 at 10:11 pm

    Did my twist on this recipe and it was divine. Thanks for the inspiration! 🙂

    • Reply Anisa June 2, 2016 at 8:07 am

      Oh wonderful! So glad you made it! Now time to spill, what was your twist? xx

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