Goldie Hawn Says This Recipe From Jamie Oliver Is Pure ‘Comfort Food’
It’s a “naughty, joyful dish.”
We’re all about watching celebrity chef Jamie Oliver create tasty, uncomplicated dishes on his cooking shows as we follow along at home. His gnocchi recipe makes an elaborate process easier, his three-ingredient pancakes are "foolproof," and his brilliant pie dough uses an unexpected ingredient.
Best of all, Oliver is entertaining and energetic, which is why we tune in when he pops up on our screens. In his series Jamie & Jimmy's Food Fight Club, the chef collaborates with TV presenter and farmer Jimmy Doherty to not only wow us with recipes, but to bring awareness to food waste as well—with some celeb appearances along the way. Recently, one such celebrity, Goldie Hawn, joined the duo to make a rich and creamy Fettuccine Alfredo that she calls a “naughty, joyful dish” and pure "comfort food.”
How to Make Goldie Hawn's Favorite Fettuccine Alfredo
Oliver says this popular Italian dish that he whipped up for Goldie Hawn comes together "in a silky sauce of double cream” that features "Parmesan and fresh truffle.” No wonder the all-star actress “loves it!” That, and it’s modeled after the plate she frequently gets in a longstanding (unnamed) New York restaurant.
However, to create his version of this decadent homemade pasta, Oliver swaps in "single cream to make it a little less naughty” but assures us that "it’s still a heavenly mouthful.” If it's good enough for Goldie, it’s good enough for us.
The main ingredients you’ll need to make Oliver’s Fettuccine Alfredo are pasta dough, cream (double and single), a large egg, Parmesan cheese, truffle, and truffle oil. If you can't find truffle, Oliver says nutmeg is a great substitute as it's “easier to get hold of and just as tasty.”
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Start by making the pasta dough. Allow it to relax for about a half hour before rolling it into sheets and cutting it into strips either by hand or using a pasta machine. Place the fettuccine into boiling water for just a minute or two while heating the cream in a pan. Do as Oliver does and separate the egg to whisk the yolk into the pan before grating and stirring in the Parmesan. Finally, season the sauce with salt and pepper. Add the cooked pasta to the sauce and toss.
Oliver notes to be sure to hold onto some of the cooking water from the pasta, too. By "adding extra splashes of cooking water,” you'll be able “to loosen into a lovely, silky sauce if needed.”
Lastly, top with truffle and cheese for a Goldie-approved pasta plate. Sounds like another Jamie Oliver hit to us. We'll be making it all cozy season long.
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