Fettuccine burro e Parmigiano

Ingredients

While the original Italian recipe focuses on the simplicity of butter and Parmigiano cheese, this Croatian version incorporates local ingredients and flavors to enhance the dish. The addition of Croatian herbs and spices gives the pasta a distinct taste that sets it apart from the traditional Italian version. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8oz) fettuccine 250g (8.8oz) fettuccine
• 100g (3.5oz) unsalted Croatian butter 100g (3.5oz) unsalted Croatian butter
• 100g (3.5oz) Parmigiano-Reggiano cheese, grated 100g (3.5oz) Parmigiano-Reggiano cheese, grated
• 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: 450 kcal / 1880 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the Croatian butter over medium heat.
3. 3.
   Add the minced garlic to the skillet and sauté until fragrant.
4. 4.
   Reduce the heat to low and add the cooked fettuccine to the skillet. Toss well to coat the pasta with the butter.
5. 5.
   Sprinkle the grated Parmigiano-Reggiano cheese over the pasta and continue tossing until the cheese melts and forms a creamy sauce.
6. 6.
   Season with salt, pepper, dried oregano, and fresh parsley. Toss again to combine all the flavors.
7. 7.
   Remove from heat and serve immediately.

Treat your ingredients with care...

• Croatian butter — Use high-quality unsalted Croatian butter for the best flavor and creaminess.
• Parmigiano-Reggiano cheese — Grate the cheese just before using to ensure maximum freshness and flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the pasta before serving.
• Experiment with different herbs and spices to customize the dish to your taste.
• If you prefer a lighter version, use olive oil instead of butter.
• Garnish with freshly grated Parmigiano-Reggiano cheese and a sprinkle of chopped parsley for an elegant presentation.
• Serve the pasta with a side of fresh salad to complete the meal.

Serving advice

Serve the Parmigiano Butter Fettuccine hot, straight from the skillet. Pair it with a glass of Croatian white wine for a truly authentic experience.

Presentation advice

Transfer the pasta to individual plates or a large serving dish. Garnish with a sprinkle of freshly grated Parmigiano-Reggiano cheese and a sprig of parsley for an appetizing presentation.