Fettuccine burro e Parmigiano

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. 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. 2.
   In a large skillet, melt the butter over medium heat. Cook until the butter turns a light golden brown color, stirring occasionally.
3. 3.
   Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the browned butter.
4. 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. 5.
   Season with salt and freshly ground black pepper to taste.
6. 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.