![Bavarian-style Fettuccine with Butter and Parmesan](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/fettuccine-burro-e-parmigiano--bavarian-cuisine--7be26c18-8338-4aa0-b436-ffec080ecc15.png)
Recipe
Bavarian-style Fettuccine with Butter and Parmesan
Buttery Parmesan Pasta Bavarian Style
4.5 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.
Metadata
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.
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250g (8.8 oz) fettuccine 250g (8.8 oz) fettuccine
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150g (5.3 oz) Bavarian butter 150g (5.3 oz) Bavarian butter
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100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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Salt, to taste Salt, to taste
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Freshly ground black pepper, to taste Freshly ground black pepper, to taste
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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
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1.Cook the fettuccine according to package instructions until al dente. Drain and set aside.
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2.In a large skillet, melt the Bavarian butter over medium heat.
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3.Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the butter.
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4.Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese melts and forms a creamy sauce.
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5.Season with ground nutmeg, salt, and freshly ground black pepper to taste. Toss once more to combine.
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6.Remove from heat and garnish with chopped parsley.
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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.
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