- 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 It
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.
Wine Recommendation: 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.