If you’re a fan of the movie The Holiday, you might remember the scene where Iris, played by Kate Winslet, makes “Christmas Fettuccine” for herself and Miles (Jack Black) on Christmas Eve. It’s one of our favorite scenes – so we decided to make our own Christmas Fettuccine to enjoy while we watch the movie!
Our Christmas Fettuccine looks gorgeous and is the perfect cozy meal to enjoy at home!
The best part? It’s ready in just 30 minutes, making it perfect for a relaxed Christmas Eve dinner.
Why You’ll Love This Christmas Fettuccine
Tonight, I gave this Christmas Fettuccine a test run—and let me tell you, it did not disappoint! I was initially unsure about the tomatoes, but I’m glad I included them, diced small to blend in beautifully.
Unlike heavy Alfredo-style pastas, this Christmas Fettuccine is lighter, thanks to the white wine, which adds a lovely depth without overwhelming the dish.
It’s just the right balance of creamy and savory, with every strand of fettuccine perfectly coated—not drowning—in sauce.
While Iris and Miles may have enjoyed their vodka, we like to pair this dish with a glass of sauvignon blanc or chardonnay.
What You’ll Need for Iris’ Christmas Fettuccine (Serves 6)
- 3/4 pound dry fettuccine noodles
- 2 tsp olive oil
- 1 medium shallot, finely minced
- 1-2 cloves garlic, finely minced
- 1 large Roma tomato (or 2 small), seeded and diced
- 1/4 cup dry white wine (or substitute with low-sodium chicken broth)
- 6 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Minced fresh parsley and torn basil leaves, for garnish
Optional add-ins: Sliced grilled chicken breasts or grilled shrimp to add a touch of protein.
How to Make Iris’ Christmas Fettuccine
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
- Meanwhile, make the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced shallot and garlic and sauté for about 5 minutes, until soft and translucent.
- Add the diced tomato and cook until it begins to caramelize, about 2-3 minutes. Pour in the white wine, and let it simmer until reduced by half, approximately 2-3 minutes.
- Stir in the butter and heavy cream until melted and creamy. Then, add the Parmesan cheese, stirring until it’s fully incorporated. If the sauce becomes too thick, add a splash of pasta water to thin it out to your liking. Season with kosher salt and freshly ground black pepper.
- Combine the fettuccine and sauce: Drain the cooked fettuccine and add it to the skillet with the sauce. Gently toss to coat every noodle.
- Serve with extra Parmesan, fresh parsley, and torn basil leaves for a touch of color and flavor.
Serving Suggestions
Pair this Christmas Fettuccine with a fresh glass of sauvignon blanc or chardonnay, and you’ve got a movie-worthy meal that’s sure to impress!
We Avaline Wines, and you can usually get 15% off with the code OCT15, NOV15, or DEC15.
Tips for the Perfect Christmas Fettuccine
- Choose a good-quality Parmesan cheese for the best flavor—freshly grated is key!
- Don’t skip the wine! It gives the sauce a beautiful depth that balances the richness of the cream and butter.
- Add extra holiday color by using a larger amount of diced tomatoes and herbs for a more vibrant red and green look.
This Christmas Fettuccine is a perfect holiday meal with friends or family—or even just for you if you’re taking a cozy night in, Iris-style. Give it a try this season and enjoy the holiday magic on your plate!
You may also like:
- Host a National Lampoon’s Christmas Vacation Party
- Ultimate Christmas Movie List: Free Printable Checklist
- 50 Best Christmas Pajama Party Ideas for All Ages
Iris' Christmas Fettuccine from "The Holiday"
Make Iris’ Christmas Fettuccine from The Holiday this Christmas Eve! This is a creamy pasta with hints of tomato, basil, and white wine, perfect for a festive, cozy meal. Ready in just 30 minutes!
Ingredients
- 3/4 pound dry fettuccine noodles
- 2 tsp olive oil
- 1 medium shallot, finely minced
- 1-2 cloves garlic, finely minced
- 1 large Roma tomato (or 2 small), seeded and diced
- 1/4 cup dry white wine (or substitute with low-sodium chicken broth)
- 6 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Minced fresh parsley and torn basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
- Meanwhile, make the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced shallot and garlic and sauté for about 5 minutes, until soft and translucent.
- Add the diced tomato and cook until it begins to caramelize, about 2-3 minutes. Pour in the white wine, and let it simmer until reduced by half, approximately 2-3 minutes.
- Stir in the butter and heavy cream until melted and creamy. Then, add the Parmesan cheese, stirring until it’s fully incorporated. If the sauce becomes too thick, add a splash of pasta water to thin it out to your liking. Season with kosher salt and freshly ground black pepper.
- Combine the fettuccine and sauce: Drain the cooked fettuccine and add it to the skillet with the sauce. Gently toss to coat every noodle.
- Serve with extra Parmesan, fresh parsley, and torn basil leaves for a touch of color and flavor.
Notes
Optional add-ins: Sliced grilled chicken breasts or grilled shrimp to add a touch of protein.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 548Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 90mgSodium: 371mgCarbohydrates: 48gNet Carbohydrates: 46gFiber: 2gSugar: 4gProtein: 14g
Nutritional information is only an approximate and may not be accurate.
