Fettuccine Burro e Parmigiano

Ingredients

In this Indonesian adaptation, we infuse the dish with aromatic Indonesian spices and incorporate local ingredients to add a unique twist to the traditional Italian recipe. The result is a creamy and cheesy fettuccine dish with a hint of Indonesian flavors that will transport you to the vibrant streets of Indonesia. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250 grams (8.8 oz) fettuccine 250 grams (8.8 oz) fettuccine
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 200 ml (3/4 cup) heavy cream 200 ml (3/4 cup) heavy cream
• 100 grams (1 cup) grated Parmesan cheese 100 grams (1 cup) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (17g saturated)
• Carbohydrates: 38g (2g sugars)
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden.
3. 3.
   Add the ground coriander, cumin, and turmeric powder to the pan. Stir well to combine the spices with the butter and onions.
4. 4.
   Pour in the heavy cream and bring to a gentle simmer. Let it cook for a few minutes until slightly thickened.
5. 5.
   Add the grated Parmesan cheese to the pan and stir until melted and well incorporated.
6. 6.
   Season the sauce with salt and pepper to taste.
7. 7.
   Add the cooked fettuccine to the pan and toss until the pasta is evenly coated with the creamy sauce.
8. 8.
   Remove from heat and garnish with fresh parsley.
9. 9.
   Serve the Indonesian-style Creamy Parmesan Fettuccine hot and enjoy!

Treat your ingredients with care...

• Fettuccine — Cook the fettuccine until al dente to ensure a perfect texture in the final dish.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and meltability.
• Turmeric powder — Be careful when handling turmeric powder as it can stain surfaces and clothing. Use it sparingly to add a subtle golden color to the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a finely chopped chili pepper to the sauce.
• If you prefer a thinner sauce, you can add a splash of milk or pasta cooking water to adjust the consistency.
• Garnish the dish with a squeeze of fresh lemon juice for a refreshing twist.
• Experiment with different types of pasta shapes to add variety to the dish.
• Serve the Indonesian-style Creamy Parmesan Fettuccine with a sprinkle of crispy fried shallots for added texture and flavor.

Serving advice

Serve the Indonesian-style Creamy Parmesan Fettuccine as a main course accompanied by a fresh salad or garlic bread. It pairs well with a glass of chilled white wine or a refreshing iced tea.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese and chopped parsley on top of the dish. Serve it in individual pasta bowls or on a large platter for sharing.