WGN News Lunchbreak Segment with Chef Federico
Did you catch Chef Federico on WGN News Lunchbreak with Dina Bair? He shared how to make our beloved Fettuccine. If you missed it, don’t worry — we’ve got the full segment and recipe below!
During his appearance, Chef Federico also shared some exciting news about our brand-new Wine Dinner Series, Giro D’Italia, where you can sip and savor your way through Italy’s finest flavors. (Psst…click here to learn more about it!)
Of course, if you’d rather open a menu instead of a recipe book, we totally get it. Skip the dishes (and the effort) by joining us at the restaurant! Let our team handle the cooking while you sit back, relax, and indulge in the best Fettuccine in Oak Brook. » Reserve a Table
Fettuccine Recipe
Ingredients (Serves 4)
4 nests of egg fettuccine (about 4 oz each)
2 cups heavy cream
6 oz smoked speck, julienned
2 oz sweet peas
2 oz unsalted butter
10 oz aged Parmigiano-Reggiano, grated
Sea salt, to taste
Black pepper, to taste
Instructions
Prepare the Ingredients:
• Bring a large pot of salted water to a boil.
• Cut the smoked speck into thin strips (julienne).
• Grate the Parmigiano-Reggiano cheese.
Cook the Speck & Peas:
• In a large skillet over medium heat, melt the butter.
• Add the smoked speck and cook until lightly seared and fragrant.
• Stir in the sweet peas and cook for another minute.
• Pour in the heavy cream and let it simmer for 3-4 minutes, reducing slightly.
Cook the Pasta:
• Cook the fettuccine until al dente (firm to the bite).
• Transfer the cooked fettuccine directly into the sauce, adding a small amount of pasta water to help bind everything together.
• Stir to coat the pasta evenly.
Finish with Cheese:
• Turn off the heat while the sauce is still slightly loose.
• Add the grated Parmigiano-Reggiano and toss the pasta until the sauce becomes velvety and creamy.
Serve:
• Plate the pasta and top with a generous sprinkle of fresh black pepper.
• Enjoy immediately!
