1/4 cup of salted butter
1/4 tsp. of grated nutmeg
1/8 tsp. off turmeric
3 oz. of small cubed Uniekaas® Gouda Reserve 18 month
1/2 cup of coarse unseasoned breadcrumbs
1/4 cup of pine nuts
12 oz. of fettuccine pasta
1/4 tsp. of grated nutmeg
1/8 tsp. off turmeric
3 oz. of small cubed Uniekaas® Gouda Reserve 18 month
1/2 cup of coarse unseasoned breadcrumbs
1/4 cup of pine nuts
12 oz. of fettuccine pasta
Bring large pot of lightly salted water to a boil. White water heats, over medium heat combine butter, nutmeg and turmeric. Heat, stirring frequently, until butter had melted and browned slightly, approx. 8 mins.
Meanwhile, in a food processor, grate the Uniekaas® Gouda Reserve 18 month. Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand. Set aside.
Add pasta to boiling water and cook according to package directions. Drain and return to pot. Pour butter mixture over pasta and toss to coat. Transfer to serving bowl and sprinkle breadcrumb mixture over top.
Serves 4
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