Greek-style Fettuccine with Butter and Parmesan

Ingredients

While the original Italian dish focuses on the simplicity of butter and Parmesan, this Greek adaptation adds a Mediterranean twist. The addition of fresh herbs like oregano and dill, along with a touch of lemon zest, infuses the dish with the vibrant flavors of Greek cuisine. This adaptation brings a burst of freshness and tanginess to the classic Italian recipe. 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
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 50g (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 butter over medium heat.
3. 3.
   Add the cooked fettuccine to the skillet and toss to coat it evenly with the butter.
4. 4.
   Sprinkle the grated Parmesan cheese over the pasta and continue tossing until the cheese melts and coats the fettuccine.
5. 5.
   Add the fresh oregano, dill, and lemon zest to the skillet. Season with salt and pepper to taste.
6. 6.
   Toss the pasta gently to combine all the ingredients.
7. 7.
   Remove from heat and transfer the Greek-style Fettuccine with Butter and Parmesan to serving plates.
8. 8.
   Garnish with additional fresh herbs and lemon zest, if desired.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fettuccine — 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.
• Fresh herbs — Chop the herbs just before adding them to the dish to preserve their vibrant flavors.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Butter — Opt for unsalted butter to have better control over the saltiness of the dish.

Tips & Tricks

• For a Greek twist, add some crumbled feta cheese on top of the dish before serving.
• Enhance the flavors by adding a handful of Kalamata olives or sun-dried tomatoes to the pasta.
• To make it a heartier meal, serve the Greek-style Fettuccine with grilled chicken or shrimp.
• Experiment with different herbs like mint or basil to customize the dish to your taste.
• If you prefer a lighter version, use olive oil instead of butter.

Serving advice

Serve the Greek-style Fettuccine with Butter and Parmesan as a main course accompanied by a fresh Greek salad and crusty bread. It pairs well with a glass of crisp white wine or a refreshing lemonade.

Presentation advice

Garnish each plate with a sprinkle of fresh herbs and a pinch of lemon zest to add a pop of color. Serve the pasta in shallow bowls to showcase the creamy sauce and allow the flavors to meld together.