Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Great meals and great wines have something in common — they’re made with love, and meant to be shared.

Nakedwines.com and Cook's Country from America's Test Kitchen have partnered to bring you the best recipes from 11 Cook's Country seasons. Now you can get special access to viewers' all-time favorite meals, like Stuffed Mushrooms with Bacon and Blue Cheese, Texas Thick-Cut Pork Chops and classics like Spice-Crusted Steak — each paired with an exclusive independent wine for that perfect finishing touch.

Photo credit: Kevin White

Recipes

Download Cook's Country recipes — tried and tested by real home cooks

Wine pairings

What's better than a home cooked meal? Homegrown wine to go with it!

Watch live

Find stations and air times for Cook's Country in your area

Exclusive offers

Get $100 off your first case from nakedwines.com! Already a customer? Share this deal with a friend!

What we're eating (and drinking) this month:

Fettuccine with Butter and Cheese

Pair this velvety rich Alfredo sauce with Wayne's vibrant sparkling white

Parmigiano-Reggiano cheese, butter, fettuccine, and a pinch of salt. No cream. No eggs. Not even any black pepper — this pasta staple is delicious for its simplicity. For our back-to-basics version, we limited our ingredient list to five ingredients (we added reserved pasta cooking water — a test kitchen favorite for creating a silky sauce.)

Give this simple-yet-delicious pasta a grand salute with a toast of sparkling wine!

Air date: October 2018

Photo Credit: nakedwines.com

Fettuccine with Butter and Cheese

Serves 4 to 6

Pair this velvety rich Alfredo sauce with Wayne’s vibrant sparkling white.

From our partners at:

Why this recipe works:

Fettuccine Alfredo consists of four ingredients: Parmigiano-Reggiano cheese, butter, fettuccine, and a pinch of salt. No cream. No eggs. Not even any black pepper. The cheese and butter should create a creamy sauce that thoroughly coats each strand of pasta. But this dish has been mucked up over the years with cream, thickeners, and worse. For our back-to-basics version, we limited our ingredient list to five ingredients (we added reserved pasta cooking water—a test kitchen favorite for creating a silky pasta sauce). After many tests, we found that the simplest method yielded the best results: Combine the pasta and sauce ingredients in the pot, stir, let rest, and then stir again before serving in warmed bowls.

Ingredients:

  • 1 pound fettuccine
  • Salt
  • 4 ounces Parmigiano-Reggiano, grated (2 cups) plus extra for serving
  • 5 tablespoons unsalted butter, cut into 5 pieces

Instructions:

Be sure to use imported Parmigiano-Reggiano cheese here and not the bland domestic cheese labeled “Parmesan.” For the best results, grate the cheese on a rasp-style grater. Do not adjust the amount of water for cooking the pasta. Stir the pasta frequently while cooking so that it doesn’t stick together. It’s important to move quickly after draining the pasta, as the residual heat from the reserved cooking water and pasta will help the cheese and butter melt. For best results, heat ovensafe dinner bowls in a 200-degree oven for 10 minutes prior to serving and serve the pasta hot. If you are using fresh pasta, increase the amount to 1 1/4 pounds.

  1. Bring 3 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
  2. Add Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.
  3. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.) Season with salt to taste.
  4. Transfer pasta to individual bowls. (Use rubber spatula as needed to remove any clumps of cheese stuck to tongs and bottom of pot.) Serve immediately, passing extra Parmigiano-Reggiano separately.
Discover the essential wines for the home chef

Have a favorite home cooked meal?
There's a wine for that.

We'll reveal new Cook's Country recipes every month — carefully paired with a special exclusive wine.
Can't wait? Check out this case of chef-friendly wines.

Great meals are powered by great wine

Discover hundreds of exclusive wines made possible by wine drinkers like you —
Get $100 off your first case worth $160 or more

Already got a voucher?

Meet the hosts
 

Get to know the experts that introduce millions of home cooks to classic American dishes and everyday favorites.

Get regular helpings of recipes and wine pairings on Instagram @nakedwinesdotcom #ccrecipesunlocked