Recipe

Bavarian-style Fettuccine with Butter and Parmesan

Buttery Parmesan Pasta Bavarian Style

4.1 out of 5

In Bavarian cuisine, known for its hearty and comforting dishes, we have adapted the classic Italian Fettuccine burro e Parmigiano. This Bavarian-style version combines the richness of butter and the nuttiness of Parmesan cheese with the silky smoothness of fettuccine. It's a delightful fusion of Italian and Bavarian flavors that will satisfy your cravings for a comforting pasta dish.

Pasta› Fettuccine burro e Parmigiano

European cuisine› Mediterranean cuisine› Italian cuisine

European cuisine› German cuisine› Bavarian cuisine

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Low carb, Keto-friendly, Gluten-free (if using gluten-free fettuccine), Lactose-free (if using lactose-free butter and Parmesan)

Allergens

Dairy (butter and Parmesan)

Not suitable for

Vegan, Dairy-free, Paleo, Nut-free, Egg-free

Ingredients

While the original Italian dish focuses on the simplicity of butter and Parmesan, the Bavarian adaptation adds a touch of Bavarian flair. The use of Bavarian butter, known for its creamy and slightly tangy taste, enhances the richness of the dish. Additionally, we incorporate a hint of nutmeg, a common spice in Bavarian cuisine, to add depth and warmth to the pasta. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

250g (8.8 oz) fettuccine 250g (8.8 oz) fettuccine
150g (5.3 oz) Bavarian butter 150g (5.3 oz) Bavarian butter
100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
Salt, to taste Salt, to taste
Freshly ground black pepper, to taste Freshly ground black pepper, to taste
Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 30g (total), 18g (saturated)
Carbohydrates: 35g (total), 2g (sugars)
Protein: 12g
Fiber: 2g
Salt: 1g

Preparation

1.
Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, melt the Bavarian butter over medium heat.
3.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the butter.
4.
Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese melts and forms a creamy sauce.
5.
Season with ground nutmeg, salt, and freshly ground black pepper to taste. Toss once more to combine.
6.
Remove from heat and garnish with chopped parsley.
7.
Serve the Bavarian-style Fettuccine with Butter and Parmesan immediately.

Treat your ingredients with care...

Fettuccine — Cook the pasta until al dente to ensure it has a slight bite and doesn't become mushy.
Bavarian butter — Use high-quality Bavarian butter for its creamy and tangy flavor, which adds richness to the dish.
Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.
Nutmeg — Use freshly ground nutmeg for its aromatic and warm flavor. Adjust the amount according to your preference.
Salt and pepper — Season the dish gradually, tasting as you go, to achieve the perfect balance of flavors.

Tips & Tricks

For a Bavarian twist, you can add crispy bacon or sautéed mushrooms to the pasta.
If you prefer a lighter version, you can use half butter and half olive oil.
To make it more indulgent, top the pasta with shaved truffles or truffle oil.
Serve the pasta with a side of fresh salad to balance the richness.
Leftovers can be reheated in a skillet with a splash of cream or milk to restore the creaminess.

Serving advice

Serve the Bavarian-style Fettuccine with Butter and Parmesan as a main course, accompanied by a fresh green salad and crusty Bavarian bread.

Presentation advice

Garnish the pasta with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in individual pasta bowls or on a large platter for sharing.