Chef Brandon (find him on Instagram @chef_branwood), a professional chef for over a decade and a monger at the shop, crafted this incredible recipe that’s a delightful blend of bold flavors and creamy goodness. Tender fettuccine pasta is coated in a rich, velvety sauce made from heavy cream and our always delicious Chabrin goat cheese. Finely minced shallots and fresh garlic cloves add depth, while a touch of red chili flakes and optional anchovy fillets give it a subtle, sweet heat. Sweet and tangy Peppadew peppers and peppery arugula make this dish as beautiful as it is tasty. It’s deceptively simple with bold, complex flavors, and we’re sure it’s going to be a new favorite!
Makes 4-6 (8oz) servings
You'll need:
- 16oz Fettuccine Pasta (1 box)
- 3 tablespoons Olive Oil + 3 tablespoons for finishing
- 1 Shallot, finely minced
- 3 fresh Garlic Cloves
- 1 teaspoon Red Chili Flake
- 4 Anchovy Fillets, chopped fine (optional)
- 1 cup Peppadew Peppers, halved (substitute Red Bell Pepper if desired) (1 14oz jar)
- 1/2 cup Dry White Wine
- 2 cups Heavy Cream
- Salt and fresh cracked Pepper to taste
- 5 ounces fresh Arugula (5 packed cups)
- 3 tablespoons fresh Lemon Juice (1 lemon juiced)
- 1 tablespoon Lemon Zest (1 lemon zested)
- 4 ounces Chabrin Goat Cheese, grated (2 cups grated, use a microplane if possible + 8-10 strips of shaved cheese, using a vegetable peeler for garnish)
How to make it:
- Boil roughly 1 gallon of water. Season to desired level, roughly 3 tablespoons.
- Heat a large sautee pan over medium flame. Add in olive oil, shallot, garlic, chili flake, and anchovy. Gently sautee while constantly stirring with a wooden spoon for approximately 3-4 minutes
- Deglaze by adding in 1/2 cup dry white wine. Increase the heat to high. Reduce by half, approximately 3 minutes, stirring occasionally.
- Add heavy cream to the pan and reduce by simmering for 3-4 minutes, until the cream will easily coat the back of your spoon.
- While the sauce is simmering, boil pasta until al dente, 9 minutes. Use 1 cup of pasta water to help thicken the reducing cream sauce.
- Season with salt and liberal amounts of freshly ground pepper.
- In a separate bowl combine lemon zest, lemon juice, reserved 3 tbsp of olive oil, ¼ teal salt and ½ teaspoon of fresh cracked pepper. After mixing the dressing, add the arugula and toss well.
- Add cooked pasta into the simmering cream sauce. Also add ¾ of the dressed arugula mixture, and 2 cups of the grated Chabrin. Toss to combine and slightly wilt arugula.
Plate pasta mixture on a plate. Garnish with the remaining dressed arugula and shaved Chabrin cheese. Finish with a bit of fresh cracked pepper and drizzle of good olive oil, if desired.
About Chabrin:
Chabrin is a smooth, mild goat milk cheese from the Pyrenees region of France. It exhibits a dense, silky texture with a hint of earthiness at the rind and sweet caramelly undertones. Made from pasteurized goat's milk, its delightful balance of tangy and sweet notes makes it perfect for any cheese board or recipe. Chabrin is a versatile favorite that adds a special touch to any dish!
