Fettuccine with Butter and Parmigiano


Fettuccine with Butter and Parmigiano

Nordic-Inspired Fettuccine with Creamy Butter and Parmigiano

In the context of New Nordic cuisine, this dish takes the classic Italian fettuccine with butter and Parmigiano and gives it a modern twist. The focus is on using high-quality, locally sourced ingredients to create a simple yet flavorful pasta dish that celebrates the Nordic region's culinary heritage.

Jan Dec

15 minutes

15 minutes

30 minutes

4 servings


Vegetarian, Lactose-free (if using lactose-free butter and cheese), Low-carb (if using alternative grain pasta)

Dairy (butter and Parmigiano-Reggiano)

Vegan, Gluten-free (unless using gluten-free pasta)


While the original Italian version of this dish relies heavily on traditional ingredients like pasta and Parmigiano, the New Nordic adaptation emphasizes the use of locally sourced ingredients and incorporates elements of the region's culinary traditions. The dish may feature alternative grains, foraged herbs, and unique dairy products to give it a distinct Nordic flavor profile. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 30g (15g saturated)
  • Carbohydrates: 35g (2g sugars)
  • Protein: 12g
  • Fiber: 2g
  • Salt: 1g


  1. 1.
    Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving a cup of pasta water.
  2. 2.
    In a large skillet, melt the butter over medium heat until it starts to foam. Cook the butter until it turns golden brown and develops a nutty aroma, 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 Parmigiano-Reggiano, stirring continuously until the cheese melts and forms a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  5. 5.
    Season with freshly ground black pepper and sea salt to taste. Toss the pasta once more to incorporate the seasoning.
  6. 6.
    Serve the fettuccine in individual bowls, garnished with chopped chives or dill.

Treat your ingredients with care...

  • Fettuccine — Cook the pasta until al dente to ensure it has a slight bite and doesn't become mushy.
  • Butter — Use high-quality unsalted butter for the best flavor. Brown the butter slowly to achieve a rich, nutty taste.
  • Parmigiano-Reggiano — Grate the cheese just before using to preserve its freshness and flavor.

Tips & Tricks

  • Experiment with different types of locally sourced cheeses to add a Nordic twist to the dish.
  • For a more Nordic touch, garnish the pasta with foraged herbs like wood sorrel or sea buckthorn leaves.
  • Add a squeeze of lemon juice to brighten the flavors of the dish.
  • Consider using alternative grain pasta, such as spelt or rye, for a unique Nordic twist.
  • Serve the fettuccine with a side of pickled vegetables to add acidity and freshness.

Serving advice

Serve the Nordic-inspired fettuccine hot, allowing the creamy sauce to coat each strand of pasta. Pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the dish.

Presentation advice

Present the fettuccine in individual bowls, ensuring that the pasta is evenly coated with the creamy sauce. Garnish with a sprinkle of freshly chopped chives or dill to add a pop of color and freshness.