Fettuccine Burro e Parmigiano

Ingredients

While the original Italian dish focuses on the simplicity of butter and Parmesan cheese, our Japanese adaptation incorporates additional ingredients to enhance the umami flavors. We have also modified the cooking technique to infuse the dish with a touch of Japanese influence. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8 oz) fettuccine 250g (8.8 oz) fettuccine
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the fettuccine 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 grated Parmesan cheese and stir until melted and well combined.
3. 3.
   In a small bowl, mix together the soy sauce, mirin, sake, and sesame oil. Add this mixture to the skillet and stir well.
4. 4.
   Add the cooked fettuccine to the skillet and toss until the noodles are evenly coated with the sauce.
5. 5.
   Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly.
6. 6.
   Remove from heat and garnish with sliced green onions and nori seaweed.
7. 7.
   Serve 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.
• Soy sauce — Opt for a high-quality soy sauce to enhance the umami flavors in the dish.
• Mirin — Look for mirin that is labeled as "hon mirin" for an authentic taste.
• Nori seaweed — Toast the nori seaweed lightly before garnishing to bring out its aroma.

Tips & Tricks

• For a touch of heat, add a pinch of shichimi togarashi (Japanese seven spice) to the dish.
• Experiment with different types of pasta, such as udon or soba noodles, for a more Japanese twist.
• Garnish with toasted sesame seeds for added texture and nuttiness.
• Serve the fettuccine with a side of pickled ginger to cleanse the palate between bites.
• If desired, add sautéed mushrooms or grilled shrimp to the dish for extra flavor and protein.

Serving advice

Serve the Parmesan Butter Fettuccine with a Japanese Twist hot, as a main course. Pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the dish.

Presentation advice

To enhance the visual appeal, twirl the fettuccine into nests on individual plates. Place a sheet of nori seaweed on top of each nest and sprinkle with sliced green onions and toasted sesame seeds for an elegant touch.