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After boiling the pasta until al dente, the chef incorporates pasta water with the butter to create a sauce that coats the fettuccine noodles once added to the bowl.
Transfer the pasta to a serving dish or individual plates. Garnish with a lemon slice and sprinkle with salt and pepper. Related: Ina Garten’s Beef Bourguignon Is the Perfect Special-Occasion Dinner
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Ina Rosenberg [3] was born to a Jewish family in Brooklyn, New York City. [4] Her grandparents immigrated to the United States from Russia. [5] Rosenberg grew up in Stamford, Connecticut, [1] the younger of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian. [6]
Ina may have pioneered the whipped feta trend, and she can prove it with this Tomato Crostini with Whipped Feta recipe from her 2012 cookbook, Barefoot Contessa Foolproof. This appetizer is a ...
This lemon zucchini pasta takes only 25 minutes to make, making it ideal for busy evenings. Fresh zucchini blends perfectly with the lemony sauce. If you have summer squash on hand, you can use ...
Ina Garten's Tomato and Eggplant Soup by Ina Garten Think of this as eggplant Parmesan in the form of a rich and creamy soup. If you have any leftovers, Ina recommends stirring them into pasta and ...
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