Recipe

Fettuccine burro e Parmigiano

Creamy Parmesan Fettuccine

4.1 out of 5

Indulge in the rich and velvety flavors of this classic Italian dish, Fettuccine burro e Parmigiano. Adapted to the Italian cuisine, this recipe brings together the simplicity of butter and the richness of Parmesan cheese. With its smooth and creamy texture, it is sure to satisfy your cravings and transport you to the heart of Italy.

Pasta› Fettuccine burro e Parmigiano

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), Low sugar, Low carb, Keto-friendly

Allergens

Dairy (butter, Parmesan cheese)

Not suitable for

Vegan, Dairy-free, Nut-free, Egg-free, Paleo

Ingredients

250g (8.8oz) fettuccine pasta 250g (8.8oz) fettuccine pasta
100g (3.5oz) unsalted butter 100g (3.5oz) unsalted butter
150g (5.3oz) Parmesan cheese, grated 150g (5.3oz) Parmesan cheese, grated
Salt, to taste Salt, to taste
Freshly ground black pepper, to taste Freshly ground black pepper, to taste
Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 25g (15g saturated)
Carbohydrates: 40g (2g sugars)
Protein: 15g
Fiber: 2g
Salt: 1g

Preparation

1.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water.
2.
In a large skillet, melt the butter over medium heat. Cook until the butter turns a light golden brown color, stirring occasionally.
3.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the browned butter.
4.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and formed a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
5.
Season with salt and freshly ground black pepper to taste.
6.
Serve the Fettuccine burro e Parmigiano hot, garnished with chopped parsley.

Treat your ingredients with care...

Butter — Use unsalted butter to have better control over the saltiness of the dish.
Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.

Tips & Tricks

For a creamier sauce, add a splash of heavy cream to the skillet along with the Parmesan cheese.
To enhance the flavors, add a pinch of freshly grated nutmeg to the sauce.
For a touch of freshness, squeeze some lemon juice over the dish before serving.
Experiment with different types of pasta, such as tagliatelle or pappardelle, for a variation in texture.
Sprinkle some toasted breadcrumbs on top for added crunch and texture.

Serving advice

Serve the Creamy Parmesan Fettuccine as a main course, accompanied by a fresh green salad and crusty Italian bread. It pairs perfectly with a glass of dry white wine.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in a shallow pasta bowl to showcase the creamy sauce and allow the fettuccine to be the star of the plate.