Fettuccine burro e Parmigiano

Ingredients

While the original Italian recipe uses traditional fettuccine pasta, this Bosnian adaptation can be made with any type of pasta commonly found in Bosnian cuisine, such as široki rezanci or rezanci. Additionally, we will incorporate some local herbs and spices to enhance the flavors and make it more suitable for Bosnian taste buds. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8oz) pasta (široki rezanci or rezanci) 250g (8.8oz) pasta (široki rezanci or rezanci)
• 100g (3.5oz) Parmesan cheese, grated 100g (3.5oz) Parmesan cheese, grated
• 100g (3.5oz) unsalted butter 100g (3.5oz) unsalted butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat.
3. 3.
   Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. 4.
   Reduce the heat to low and add the cooked pasta to the skillet. Toss well to coat the pasta with the butter and garlic.
5. 5.
   Sprinkle the grated Parmesan cheese over the pasta and continue tossing until the cheese melts and forms a creamy sauce.
6. 6.
   Season with salt, pepper, and dried oregano. Toss again to combine.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it has a slightly firm texture, which pairs well with the creamy sauce.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Butter — Opt for unsalted butter to have better control over the saltiness of the dish.

Tips & Tricks

• For a Bosnian twist, you can add a pinch of paprika or chili flakes to give the dish a subtle kick.
• If you prefer a creamier sauce, you can add a splash of heavy cream or milk while tossing the pasta with the cheese.
• Feel free to experiment with different herbs and spices to personalize the flavors to your liking.
• Serve the Fettuccine burro e Parmigiano with a side of fresh Bosnian salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day, but the pasta may lose some of its creaminess.

Serving advice

Serve the Parmesan Butter Fettuccine as a main course, accompanied by a fresh salad and crusty bread.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley and a generous dusting of grated Parmesan cheese for an appetizing presentation.