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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!
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.
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…