Crock Pot Goose Fettuccine with Alfredo Sauce from Scratch
A homemade alfredo sauce from scratch is one of the best things I ever made for my wife when we were first dating. And she absolutely loved it when I made this goose pasta dish - our new favorite Crock Pot Goose Recipe!
Servings: 4 servings
Ingredients
Crock Pot Goose
- skinless legs and thighs from 1 Goose
- 4 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Fettuccine Alfredo
- 1 Tablespoon olive oil
- 1 head broccoli, chopped (about 2 cups)
- 1 pound fettuccine noodles
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 Tablespoon minced garlic
- 2 cups heavy cream
- 1 cup freshly grated Parmesan, and a little more for garnish
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, finely chopped
Instructions
Crock Pot Goose
- In the Crock Pot, whisk together the chicken broth, salt, black pepper, onion powder, garlic powder, oregano, and thyme.
Fettuccine Alfredo
- Bring a large pot of water to a boil. Season the water with a pinch of salt.
- While waiting for the water to boil, heat a skillet over medium high heat. Add the olive oil and broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for about 3 minutes until bright green. Add in 2 Tablespoons water and cook uncovered for about 3 more minutes until the water has evaporated. Transfer the cooked broccoli to a small bowl.
- Add the fettuccine to the pot of boiling water and cook according to package instructions.
- In the same skillet you cooked the broccoli, add the butter and onion and sauté for about 3 minutes until soft. Add the garlic and sauté another 1 minute.
- Add the heavy cream and scrape up any brown bits from the bottom of the skillet. Add the grated Parmesan, nutmeg, and black pepper and cook until the cheese is melted and just starting to bubble. Turn the heat to low.
- When the pasta is done cooking, reserve ½ cup of the pasta cooking water. Drain the pasta from the water, then add the cooked pasta to the skillet with the alfredo sauce and toss to coat the noodles. Add in the broccoli and 1 ½ cups of the cooked & shredded goose meat, then toss to combine. If necessary, add in a little pasta water to thin the sauce to desired consistency. Garnish with parsley and more grated Parmesan and serve immediately.
