Fettuccine Burro e Parmigiano

Ingredients

While the original Italian version of Fettuccine Burro e Parmigiano focuses on the flavors of Italy, this Mediterranean adaptation incorporates ingredients commonly found in the region. The dish maintains the creamy and cheesy essence of the original, but introduces Mediterranean flavors such as olive oil, fresh herbs, and a touch of lemon zest to brighten the dish. 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
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 35g (total), 20g (saturated)
• Carbohydrates: 45g (total), 3g (sugars)
• Protein: 15g
• 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, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Reduce the heat to low and pour in the heavy cream. Stir gently until the cream is heated through.
4. 4.
   Gradually add the grated Parmesan cheese, stirring constantly until it melts and forms a smooth sauce.
5. 5.
   Add the lemon zest and season with salt and pepper to taste. Stir well to combine.
6. 6.
   Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the creamy Parmesan sauce.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy the Mediterranean flavors of this creamy Parmesan pasta.

Treat your ingredients with care...

• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Lemon zest — Make sure to wash the lemon thoroughly before zesting to remove any wax or residue.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk, but the sauce will be less creamy.

Tips & Tricks

• To enhance the Mediterranean flavors, add a handful of chopped fresh basil or oregano to the sauce.
• For a touch of freshness, squeeze some lemon juice over the pasta just before serving.
• If you prefer a lighter sauce, you can use half the amount of Parmesan cheese and add a bit more olive oil.
• To make it a complete meal, add grilled shrimp or roasted vegetables to the pasta.
• Leftovers can be refrigerated and reheated the next day, but the sauce may thicken. Simply add a splash of milk or cream when reheating.

Serving advice

Serve the Mediterranean-style Creamy Parmesan Pasta in shallow bowls to showcase the velvety sauce. Garnish with a sprinkle of freshly grated Parmesan cheese and a sprig of fresh parsley for an elegant touch. Pair it with a side salad of mixed greens dressed with lemon vinaigrette to complement the flavors.

Presentation advice

To elevate the presentation, twirl the fettuccine pasta into neat nests on each plate. Drizzle a little extra olive oil over the pasta and sprinkle with lemon zest for a pop of color. Place a small Parmesan crisp or wafer on top for added texture and visual appeal.