Fettuccine al Ragu Bianco

Fettuccine al Ragu Bianco is a delicious pasta dish with a white sauce made from a flavorful meat ragu. Here’s a recipe for 2 people.

Ingredients:

• 200g (7 oz) fettuccine pasta
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 200g (7 oz) ground chicken or turkey
• Salt and black pepper to taste
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Preparation:

1. Cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the ground chicken or turkey to the skillet, breaking it apart with a spoon. Season with salt and black pepper. Cook until the meat is browned and cooked through.
5. Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
6. Add the chicken broth to the skillet and bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
7. Stir in the heavy cream and grated Parmesan cheese. Simmer for an additional 3-5 minutes until the sauce has thickened.
8. Add the cooked fettuccine to the skillet and toss it with the sauce until well coated.
9. Finish by stirring in the unsalted butter until it melts and incorporates into the sauce.
10. Serve the Fettuccine al Ragu Bianco in individual plates, garnished with chopped fresh parsley.