Fettuccine burro e Parmigiano

Ingredients

While the original Italian version of Fettuccine burro e Parmigiano focuses on the simplicity of butter and Parmesan cheese, the Hungarian adaptation incorporates traditional Hungarian ingredients and flavors. This includes the addition of paprika, sour cream, and the use of Hungarian pasta, which is slightly thicker and heartier than traditional fettuccine. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8 oz) Hungarian pasta 250g (8.8 oz) Hungarian pasta
• 3 tablespoons unsalted butter 3 tablespoons unsalted butter
• 1 teaspoon sweet Hungarian paprika 1 teaspoon sweet Hungarian paprika
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 40g (total), 5g (sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the Hungarian pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the sweet Hungarian paprika and cook for 1 minute, stirring constantly.
3. 3.
   Reduce the heat to low and add the sour cream to the skillet. Stir until well combined and heated through.
4. 4.
   Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Add the cooked Hungarian pasta to the skillet and toss until the pasta is evenly coated with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Parmesan Butter Fettuccine hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hungarian pasta — Be sure to cook the pasta until al dente to maintain its texture and prevent it from becoming too soft in the sauce.

Tips & Tricks

• For a spicier kick, you can use hot Hungarian paprika instead of sweet paprika.
• If you prefer a creamier sauce, you can add an extra dollop of sour cream.
• Feel free to add cooked chicken or sautéed mushrooms to the dish for added protein and flavor.
• Serve the Parmesan Butter Fettuccine with a side of fresh salad to balance the richness of the dish.
• Leftovers can be refrigerated and reheated the next day, but the pasta may absorb some of the sauce, so you may need to add a splash of milk or cream when reheating.

Serving advice

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

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color and freshness.