Spaghetti Fettuccine with Egyptian Flair
A twist on the classic spaghetti dish, infused with the bold flavors of Egypt and a touch of indulgence.
Ingredients
- ●12 oz SpaghettiLong, thin strands of pasta
- ●8 oz Pasta FettuccineWide, flat noodles
- ●3 cloves GarlicMinced for added flavor
- ●2 tbsp ButterUnsalted for a richer taste
- ●1 cup Heavy CreamFor a creamy, indulgent sauce
- ●1 cup Parmesan CheeseGrated for a sharp, salty flavor
- ●1 tsp CuminGround for an Egyptian twist
- ●1 tsp PaprikaSmoked for added depth
- ●to taste SaltSeason with salt to balance flavors
- ●to taste Black PepperFreshly ground for a peppery kick
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
- 2
In a separate pan, melt the butter over medium heat and sauté the minced garlic until fragrant.
- 3
Add the heavy cream to the pan and stir to combine, bringing the mixture to a simmer.
- 4
Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it thickens slightly.
- 5
Stir in the grated Parmesan cheese until melted and smooth.
- 6
Add the ground cumin and smoked paprika to the sauce and stir to combine.
- 7
Season the sauce with salt and black pepper to taste.
- 8
Drain the cooked spaghetti and add it to the sauce, tossing to combine.
- 9
Serve hot, topped with additional grated Parmesan cheese if desired.
- 10
Garnish with chopped fresh parsley or cilantro for added color and freshness.