Fettuccine Burro e Parmigiano

Ingredients

While the original Italian version of Fettuccine Burro e Parmigiano is a simple and delicate dish, this fast food adaptation adds a creamy twist to make it more indulgent and satisfying. The sauce is made richer and thicker, giving it a fast food flair. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8 oz) fettuccine pasta 250g (8.8 oz) fettuccine pasta
• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 35g (total), 22g (saturated)
• Carbohydrates: 45g (total), 3g (sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large saucepan, melt the butter over medium heat.
3. 3.
   Add the heavy cream to the saucepan and bring it to a gentle simmer.
4. 4.
   Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
5. 5.
   Season the sauce with salt and pepper to taste.
6. 6.
   Add the cooked fettuccine pasta to the saucepan and toss until the pasta is well coated with the creamy Parmesan sauce.
7. 7.
   Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
8. 8.
   Remove from heat and garnish with chopped parsley.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Heavy cream — Make sure to use full-fat heavy cream to achieve a rich and creamy sauce.
• Fettuccine pasta — Cook the pasta until al dente to ensure it has a slight bite and doesn't become mushy in the sauce.
• Butter — Use unsalted butter to have better control over the saltiness of the dish.
• Chopped parsley — Add the parsley just before serving to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For an extra burst of flavor, add a pinch of nutmeg to the sauce.
• If the sauce becomes too thick, you can thin it out by adding a splash of pasta cooking water.
• Feel free to add cooked chicken, shrimp, or vegetables to make it a heartier meal.
• Serve with a side of garlic bread for a complete fast food experience.
• Leftovers can be refrigerated and reheated the next day, but the sauce may thicken further, so add a splash of cream when reheating if needed.

Serving advice

Serve the Fettuccine Burro e Parmigiano in shallow bowls or on plates, garnished with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper. Pair it with a side of garlic bread and a crisp green salad for a satisfying fast food meal.

Presentation advice

To make the dish visually appealing, twirl the fettuccine pasta onto a fork and place it gently on the plate. Drizzle some extra sauce over the pasta and sprinkle with chopped parsley for a pop of color. Serve it with a side of garlic bread arranged neatly on the plate.