I grew up feasting on this pasta; it is my family’s version of the Italian-America Fettucini Alfredo, without the cream and extra calories. Egg pasta is best in this recipe, along with good-quality imported Pecorino cheese. Only a few simple ingredients in this gorgeous dish, but I promise you will not be disappointed. Because of the fruity-nuttiness of the poppy seeds, I enjoy a delicate, lightly floral, well-balanced glass of Valente Emozione Number 1 100% Montonico grapes from beautiful Abruzzo.
See ingredients, directions and pairings.
4 tablespoons Grass-Fed Salted Butter or Miyokos Cultured European Plant-Based Butter
1/2 cup Pecorino or Violife Plant-Based Parmesan Cheese, grated
2 tablespoons Poppy Seeds
1 pound Pappardelle, or other non-egg pasta to make this vegan