- 3/4 pound fettuccine
- 1 tablespoon butter
- 3 cloves garlic, minced
- 3/4 cup canned low-sodium chicken broth or homemade stock
- 1/2 cup heavy cream
- 1/4 pound mild goat cheese, such as Montrachet
- 1/4 pound salami, cut into 1/4-inch cubes
- 3 tablespoons chopped fresh basil or parsley
- 1/4 teaspoon fresh-ground black pepper
How to make this recipe
- In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
- Meanwhile, in a large pot, melt the butter over low heat. Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low. Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer. Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.
- Drain the fettuccine and add to the sauce. Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.
A Sauvignon Blanc goes well with goat cheese. Either a Pouilly-Fumé from the Loire Valley in France or a California Sauvignon Blanc is a good choice.