Fettuccine burro e Parmigiano

Ingredients

While the original Italian dish focuses on simplicity and minimal ingredients, this Latvian adaptation adds a touch of Latvian flavors to enhance the dish. We incorporate local herbs and spices to elevate the taste and make it more suitable for Latvian palates. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8 oz) fettuccine pasta 250g (8.8 oz) fettuccine pasta
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g, 15g saturated
• Carbohydrates: 45g, 2g sugars
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat.
3. 3.
   Add the caraway seeds and cook for 1-2 minutes until fragrant.
4. 4.
   Reduce the heat to low and add the cooked fettuccine to the skillet. Toss well to coat the pasta with the butter.
5. 5.
   Sprinkle the grated Parmesan cheese over the pasta and continue tossing until the cheese melts and forms a creamy sauce.
6. 6.
   Season with salt and black pepper to taste.
7. 7.
   Remove from heat and garnish with fresh dill and parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fettuccine pasta — Cook the pasta until al dente to ensure it has a slight bite and doesn't become mushy.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Caraway seeds — Toast the caraway seeds before adding them to the dish to enhance their aroma.

Tips & Tricks

• For a creamier sauce, add a splash of heavy cream to the skillet before tossing the pasta with the Parmesan cheese.
• Experiment with different herbs like thyme or chives to add more depth of flavor.
• If you prefer a stronger cheese flavor, add extra Parmesan to the dish.
• Serve the Fettuccine burro e Parmigiano with a side of garlic bread for a complete meal.
• Leftovers can be refrigerated and reheated the next day, but the dish is best enjoyed fresh.

Serving advice

Serve the Parmesan Butter Fettuccine as a main course accompanied by a fresh green salad. Garnish with additional grated Parmesan cheese and a sprinkle of black pepper for an extra touch of elegance.

Presentation advice

Twirl the fettuccine pasta onto individual plates, making sure the creamy Parmesan sauce coats each strand. Garnish with a sprig of fresh dill and parsley for a pop of color. Serve on white or light-colored plates to showcase the vibrant dish.