An incredibly indulgent vegetarian pasta, made by baking fettucine in a rich and creamy cheese sauce. Enjoy with a side salad and crusty bread, if desired.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I cook for a very picky and sometimes critical eaters. However, last night from the top critic....Delicious, thumbs up and its a keeper!Usually I get just a TASTY! Per usual I read other reviews first and made adjustments: I added a few strips of crumbled cooked bacon. Added 2 cloves of garlic to the onions and sauteed in the bacon fat. Added half the bacon,pepper flakes,and a dash of garlic powder to cream mixture and thickened on low. In a casserole dish I added the pasta to the sauce in several pours.(Otherwise too little sauce,I did not use all of the pasta). Sprinkled with remaining bacon and topped with cheese mixture and parsley. Will surely double the sauce next time! - 08 Jan 2010 (Review from Allrecipes US | Canada)
I truly must have done something wrong. I really liked the idea...and we are big cheese fans. This didn't turn out as I had hoped. I was very gritty and didn't have very much flavor. I think I will try again to see if it was my blunder or just not for us. All the same, thanks for posting. - 13 Sep 2003 (Review from Allrecipes US | Canada)
It was really good, but reading reviews before I cooked it kinda helped. I kept it covered with foil while baking and topped it with baked, crumbled pancetta with also doubling the sauce. I added 2 cloves minced garlic with the onions and added 1 tableapoon parsley. Turned out really really good! Thank you for the recipe! - 07 Dec 2011 (Review from Allrecipes US | Canada)