Patti’s Smoked Fettuccine
Patti and I reserve one evening a week just for us — our date night. Most of the time we prepare something special on our wood pellet grill and smoker, but occasionally we cook indoors. We always dine on the patio where we’ve created a comfortable, rainforest-inspired space with a wood-burning stove, soft lights, candles, lanterns and surround sound. A little wine or a strawberry margarita (we use frozen strawberries as ice), good food, music and the occasional dance make the night complete.
Patti is a pasta lover; I’m not normally, but this creamy, flavorful fettuccine won me over. She finishes it on the pellet grill for a delicate kiss of smoke that lifts the dish. It also makes a great base for added seafood or leftover meats — we stirred in a pound of small cooked shrimp and it was off the hook.
Patti’s Smoked Fettuccine
Prep Time: 15 minutes
Cook Time: 10 minutes, plus 60 minutes smoking
Grill: Wood Pellet Grill/Smoker
Pellets: Pecan
Patti’s Smoked Fettuccine
Ingredients
- 1 lb. package fettuccine, cooked
- 1 lb small cooked shrimp (optional)
- 2 tablespoons butter
- ¼ cup flour
- 1 cup shallots or green onions, sliced
- 4 tablespoons fresh garlic, minced
- 1 cup light cream
- 1 ½ teaspoons seasoning salt
- 1 tablespoon coarsely ground black pepper
- 1 ½ teaspoons cayenne pepper (adjust to taste)
- ¼ cup fresh parsley or cilantro, chopped
- 1 (10 oz) container Italian herb cooking crème
- 1 ½ cups sour cream
- ½ lb Velveeta, cubed
Lookin Good
Directions
In a medium Dutch oven, sauté the shallots (or green onions) and garlic in melted butter until softened. Whisk in the flour and cook for about two minutes to form a roux. Add the seasoning salt, black pepper and cayenne, then gradually blend in the light cream, cooking crème, sour cream and cubed Velveeta. Stir until the cheese melts and the sauce becomes smooth and heated through. Fold in the cooked fettuccine and, if using, the cooked shrimp.
Smoking on a Pellet Grill
Prepare the pellet grill: check pellet levels and top off or change flavors as desired. Scrape the grates clean, set the grill to a high start temperature (around 450°F / 230°C) and give it 10–15 minutes to reach temperature and burn off residue. Once the grill is clean, lower the temperature to low — roughly 180–200°F (84–95°C) — for smoking.
Place the Dutch oven directly on the grill. Smoke the fettuccine for at least 30 minutes; an hour will impart more smoke flavor. Because you’re smoking below 250°F (122°C), the grill behaves like a smoker and the pasta will absorb a pleasant wood-smoke aroma.
Pellet Choices & Tips
Recipes are guidelines — especially when it comes to wood pellets. Experiment with blends until you find the combination you like. At smoking temperatures under 250°F, pellet type mainly affects smoke flavor; at higher temperatures smoke is minimal. Adjust seasonings and spice levels to your taste, and use the recipe as a flexible starting point.
Oven and Alternative Cooking
If you don’t have a pellet grill, this recipe adapts easily to an oven or stovetop. The principle is the same: control time and temperature. Set your oven to the appropriate temperature, warm the sauce until smooth and combine with pasta. The main difference is that you won’t get the smoky dimension that outdoor cooking provides, but the flavors and textures will still be excellent.
About Our Recipes
We prepare our recipes on the patio where we keep a range of grills and smokers. Our approach favors healthy, lower-fat grilling methods and is compatible with pellet, gas, wood and charcoal cookers. Most recipes can be adapted across different equipment as long as you respect time and temperature.
A recipe is simply an outline, not a rulebook. Feel free to make changes to suit your preferences — swap herbs, adjust heat, or add proteins. Make it your own and enjoy the process.
Live your passion,
Ken & Patti
Acknowledgments
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F. Dick Professional Knives and Tools
PelletCan — a storage container and dispenser for wood pellets
Lodge Cast Iron
Lumberjack Wood Pellets
Louisiana Wood Pellet Grills