Curry-Flavored Fettuccine (FETTUCCINE AL CURRY)

 Adding flavorings (vegetables, herbs, spices) to regular fresh pasta dough has long been popular in Italy. Here, curry powder adds an exotic touch and a warm golden tint to fresh fettuccine. If you wish, substitute 6 tablespoons (3 fl oz/90 ml) extra-virgin olive oil for the butter; warm the oil briefly in a bowl set inside a pan of barely simmering water before adding it to the pasta.

  • 2 1/3 cups fettuccine
  • 2 tablespoons curry powder
  • 2 1/2 cups (10 oz/300 g) shelled peas
  • 1/2 cup (4 fl oz/120 ml) heavy (double) cream
  • 1/4 cup (2 oz/60 g) unsalted butter
  • salt and freshly ground pepper


  1. In a large pot bring 5 qt (5 1) salted water to a boil. Add the peas and boil for 5 minutes.
  2. Meanwhile, in a saucepan combine the cream and butter and curry. Bring slowly to a boil over low heat and boil, stirring, for 2 minutes.
  3. Add the fettuccine to the boiling water and cook until they rise to the surface, about 2 minutes.
  4. Drain the pasta and peas and arrange them on a warm platter. Pour the cream-butter mixture over the top and season to taste with salt and pepper. Toss gently and serve immediately.

Serves 6

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