Fettuccine Burro e Parmigiano


Fettuccine Burro e Parmigiano

Elevated Fettuccine with Butter and Parmesan

In the realm of haute cuisine, we present a refined adaptation of the classic Italian dish, Fettuccine Burro e Parmigiano. This elevated version takes the simplicity of the original and adds a touch of sophistication, resulting in a dish that is both elegant and indulgent.

Jan Dec

20 minutes

10 minutes

30 minutes

4 servings


Gluten-free (if using gluten-free pasta), Vegetarian, Low-carb (in moderation), Keto (in moderation), Mediterranean diet

Contains gluten (if using regular pasta), Contains dairy

Vegan, Dairy-free, Paleo, Whole30, Nut-free


While the original Italian dish focuses on the simplicity of butter and Parmesan, this haute cuisine adaptation elevates the flavors and presentation. The ingredients are carefully selected for their quality, and the dish is prepared with meticulous attention to detail. The presentation is refined, and the flavors are intensified to create a truly luxurious experience. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 30g (15g saturated)
  • Carbohydrates: 35g (2g sugars)
  • Protein: 12g
  • Fiber: 2g
  • Salt: 1g


  1. 1.
    Bring a large pot of salted water to a boil.
  2. 2.
    Cook the fresh fettuccine according to the package instructions until al dente. Drain, reserving a small amount of the cooking water.
  3. 3.
    In a large skillet, melt the butter over medium heat until it starts to foam.
  4. 4.
    Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the butter.
  5. 5.
    Gradually add the grated Parmigiano-Reggiano cheese, tossing continuously until the cheese melts and forms a creamy sauce. If needed, add a splash of the reserved pasta cooking water to achieve the desired consistency.
  6. 6.
    Season with freshly ground black pepper and salt to taste.
  7. 7.
    Transfer the fettuccine to serving plates and garnish with additional grated Parmigiano-Reggiano cheese and a sprinkle of black pepper.

Treat your ingredients with care...

  • Fresh fettuccine — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.
  • Parmigiano-Reggiano cheese — Use freshly grated cheese for the best flavor and texture. Finely grate it to ensure it melts smoothly into the sauce.

Tips & Tricks

  • For an extra touch of luxury, consider adding a drizzle of truffle oil or a sprinkle of truffle shavings to the finished dish.
  • Experiment with different types of high-quality butter to enhance the flavor profile of the dish.
  • If you prefer a lighter version, you can use less butter and cheese while still maintaining the essence of the dish.
  • Garnish with fresh herbs like parsley or chives for a pop of color and added freshness.
  • Serve the fettuccine immediately after tossing with the sauce to ensure it stays hot and the cheese remains creamy.

Serving advice

Serve the Fettuccine Burro e Parmigiano as a main course accompanied by a simple green salad dressed with a light vinaigrette. Pair it with a crusty baguette to mop up any remaining sauce.

Presentation advice

Plate the fettuccine neatly, ensuring the strands are well-coated with the creamy Parmesan sauce. Garnish with a sprinkle of freshly grated Parmigiano-Reggiano cheese and a dusting of black pepper. Consider using elegant pasta bowls or shallow plates to showcase the dish.