‘Barefoot Contessa’: Ina Garten Takes Her Fettuccine Pasta to the Next Level With 1 Surprising Ingredient
Barefoot Contessa star Ina Garten has been feeding easy, hearty recipes to fans and customers since she first opened her Barefoot Contessa store back in 1968. Though the store closed some 25 years ago, Garten has continued perfecting her craft with a cooking show and various cookbooks.
When it comes to fettuccine pasta, Garten knows just how to kick it up a notch.
‘Barefoot Contessa’ star Ina Garten didn’t set out to be a celebrity
When Garten first married her husband, Jeffrey Garten, back in the 1960s, she wasn’t planning to become a celebrity chef. Jeffrey encouraged his wife to get a job, since he felt she wouldn’t be happy being a homemaker. Garten started working for the White House, and she realized she loved the idea of making something of herself, but didn’t love what she was doing.
On a whim, Garten and her husband purchased a specialty foods store in East Hampton, New York. Garten put all of her effort into the store, and soon, it became widely known around the Hamptons. Celebrities such as Martha Stewart would even pop in for purchases. Eventually, Garten sold the store in 1996 and wrote her first cookbook in 1998, which was a hit as well. By the early 2000s, Food Network was begging Garten to do a show. After a bit of convincing, she agreed, and Barefoot Contessa was born.
Ina Garten’s fettuccine pasta uses white truffle butter for deep flavor
Garten loves creating new, unique dishes and flavors. And pairing hearty fettuccine with the deep flavor of truffle butter built a pasta dish that nobody can resist.
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
12 ounces cremini mushrooms (stems removed) sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8 ounces fresh fettuccine (or boxed fettuccine, though cook times will be different)
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup fresh Parmesan, plus extra for garnish
Bring a large pot of water, plus salt, to a boil. In a 12-inch sauté pan, melt butter and olive oil on medium-high heat. Add mushrooms and cook 5-10 minutes, tossing frequently, until fully cooked and liquid has evaporated. Remove mushrooms from the pan and set aside.
Rinse the pan, then add heavy cream over medium heat until it begins to simmer. Add truffle butter, along with 1 teaspoon salt and 1/2 teaspoon pepper. Lower the heat to the lowest setting, and stir the butter consistently until it fully melts. Continue to warm the sauce over the lowest heat.
If using fresh pasta, add to boiling water and heat 1-2 minutes. If using boxed pasta, cook according to package instructions. Once pasta is cooked, drain it and add to truffle cream mixture. Add chives and mushrooms, and toss to combine. Garnish with extra chives and Parmesan if desired.