I would cook the pasta 90 percent of the way. Lay it on a sheet pan with oil and chill it quick with some oil. Reheat it in the hot sauce day of. Make sure you have a powerful burner and don’t walk away and burn the sauce. Plate it, garnish, go.
Thank you for your input for the day,as I took the advise of pre cooking the pasta then chilling with a sprinkle of oil. All the sauce was precooked frozen and then thawed on the day. A quick dunk of the pasta in boiling water certainly was the answer to getting the serving up done quickly as it ended up 78 servings for an amature . Pasta plated up then sauce on top with a few slightly chared cherry tomatoes , fresh greated parmason,fresh basil ,dob of sour cream the just a few fine cut rings of red onion...worked a treat.!Let me summarize these in steps to cook the fettuccine successfully on the day, follow these steps:
- Bring a large pot of salted water to a boil. You want a pot that is big enough to accommodate the pasta without it sticking together.
- Add the fettuccine to the boiling water and stir gently to ensure that the pasta does not stick together. Cook the pasta for 8-10 minutes or until al dente, which means it is cooked but still has a slight bite to it.
- While the pasta is cooking, prepare your sauce and other ingredients.
- Once the pasta is cooked, drain it in a colander and then transfer it back to the pot. Add a small amount of the pasta cooking water to the pot and toss the pasta gently to coat it. This will help to loosen the pasta and prevent it from sticking together.
- Plate up the pasta and then spoon the sauce over the top. Sprinkle freshly grated parmesan cheese, fresh basil, and a dollop of sour cream over the pasta.