This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #MadeWithA2Milk #CollectiveBias
I come from an Italian family, fettuccini is a staple in our household.
Recently, there have been a few family members who can’t have milk any longer due to upset stomachs they have after drinking regular milk. And fettuccini is mostly milk!
Until now!
When I was at Ralph’s shopping for my weekly groceries I noticed a milk container that I had never seen before, a2 Milk®. I was curious about it so I went home and I did a little investigating. I read that researchers have found there are 2 proteins in cows, a1 & a2 protein and it seems that in many people the a1 protein is what makes tummies upset. So, the genius people at The a2 Milk Company™ have found cows with just the a2 protein and are completely free of the a1 protein (all other milk in the US contain both a1 & a2 proteins) that causes tummy issues. It is milk just like we are use to drinking. The cows it comes from do not have genetic engineering or are the result of any technological process. It’s natural and is the only fluid milk that is guaranteed A1 protein-free!
What does this mean?
It means, my family and anyone with a sensitive tummy can enjoy fettuccini, they can once again drink a tall glass of milk, and they can enjoy milk in their coffee and experience no tummy issues.
Last Sunday, I invited the whole family over and made fettuccini. At first, certain family members were skeptical, but I urged them to give it a try and what do you know, thanks to a2 Milk® all my family can enjoy the fettuccini.
The best part, there is no difference in the taste.
In fact, my daughter said she liked the taste of this fettuccini recipe better than my old one!
Here’s how I made it…
I gathered all my ingredients.
Added the olive oil, the garlic, and flour to the pan. Then, I added the a2 Milk®, chicken broth, and spices, and whisked until creamy.
Mix the sauce with the pasta. I like to reserve just a bit of the pasta water incase the sauce is too thick. You can thin it with the pasta water.
Even though I can make fettuccini again for my family, I still can’t add the Parmigiano cheese, so in place of it I added a sprinkle of bacon for that bit of salty flavor and added flat leaf parsley for freshness.
- 16 oz. fettuccine
- 3 tablespoons olive oil
- 4 cloves of garlic, minced
- 4 tablespoons flour
- 1 cup a2 Milk®
- 1 cup chicken broth
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt + salt for pasta water 2 tablespoons
- ¼ teaspoon pepper
- 1 pinch of cayenne
- 4 slices of cooked bacon, chopped
- small handful of fresh parsley, roughly chopped
- Cook pasta according to the directions on the package in salted water.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic to the olive oil and sauté for 1 minute.
- Sprinkle in flour to garlic stirring to combine, cook for another minute.
- Stir in chicken broth and then a2 Milk® whisking to combine and bring to a simmer.
- Continue whisking while adding nutmeg, salt, pepper, and cayenne.
- Reduce heat to low. Stir occasionally until pasta finishes cooking.
- Prior to draining pasta reserve about a ½ cup of pasta water.
- Once pasta is drained add to sauce and toss. If sauce has become too thick add the reserved pasta water, a little at a time.
- Serve immediately, garnish with fresh parsley and bacon.
If you have any questions regarding The a2 Milk Company™ feel free to go to their FAQ’s page here.
Click here for a coupon worth $1.00 off and here so can find this milk, too.
If you have stomach problems…what you you enjoy the most once you start drinking a2 Milk®?
Now you can have your fettuccini and enjoy it, too!
Until Next Time…
XOXO
Wow, this looks heavenly! I’ve never heard of this milk brand either, but I’m particularly sensitive to milk products so i’ll be checking it out!
Samantha, let me know how you like it.
Why have I never heard of this before? Genius. I have to do more research, too! But now we have been doing almond milk instead of dairy.
It was delicious. I really enjoyed it in my morning coffee.
Oh, this is good news for those with milk sensitivity. Thanks for getting the word out.
This looks super duper good- pinned it too!
Thank you
I have never heard anything about this before and am fascinated! That fettucine looks amazing, and I definitely want to try it this way.
This is great to know because we are careful with milk products having stomach issues in the past. I am happy to learn about this (as long as no genetic engineering is involved with cows.) I am a happy camper!
When I first heard about this milk I was wondering about the same thing. I’m happy to say it is all about the natural proteins in the cow that make the difference in the milk!
Ditto, Carol. I have been using Almond Milk, as well.I am definitely going to get this. My son is dairy free. So, all holiday dinners and family meals when he is in town – are dairy free. Thanks for the great tip and the recipe.
Looks like I’ll have to try this one for sure. My hubby loves fettuccini and we are always so careful about eating it and have it rarely. Thx for sharing this great idea. Looks so yummy too!
Looks so delicious and creamy! My family is a big fan of pasta 🙂
Thank you, Ros!
That fettuccine looks great. I love drinking a tall glass of ice cold mild especially with warm chocolate chip cookies. I’ll have to check out that 2milk though.Thanks.
Thank you, Toni!
That looks so good!! Can’t wait to make it!!
This is a whole new topic for me! Of course, in my world there is no bad fettucine and yours looks delicious!
Kimberly
Oh my goodness, this looks so so good!! I wish I can just take it out from the picture and eat it! Can’t wait to try your recipe! :))
Thank you so much! You are going to love it!
This looks so yummy! I am trying to stay off dairy and gluten…so this milk is a good alternative, and there is always gluten free noodles..
Thanks for sharing and stopping by my blog!
Valerie
Thank you, Valerie. I will give the gluten free pasta a try!