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Fettucine with Mustard Sauce

Page history last edited by PBworks 15 years, 3 months ago

Fettucine with Mustard Sauce


This idea appears in Patricia Wells's Paris Cookbook; she calls it the "French touch" with pasta.  She suggests the addition of cubes of bacon, ham, or mushrooms and says it's too rich for a main dish.


The very sharp, fresh-from-the-spout Maille mustard au vin blanc we brought back from Paris requires just under a teaspoon for the quantity of sauce.


  • 2/3 cup heavy cream
  • 1 egg yolk
  • 1 1/2 Tbsp Dijon (or other good) mustard
  • 3 Tbsp Parmigiano-Reggiano, grated
  • sea salt and pepper


  • fresh fettucine (1 jumbo egg)


  • 2 Tbsp chives, minced
  • Parmigiano-Reggiano, grated 


  1. Heat cream, yolk, and mustard in large frying pan; simmer briefly.  Ad cooked fettucine and Parmigiano; stir to coat.  Permit to rest for 2 minutes.
  2. Plate (d├ęgustation plates); add chives and cheese and serve.


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