Fettuccine Burro e Parmigiano

Ingredients

While the original Italian version of Fettuccine Burro e Parmigiano focuses on the simplicity of the ingredients, Nouvelle cuisine takes it a step further by adding subtle enhancements to elevate the dish. We will incorporate unique techniques and presentation styles to create a visually stunning and gastronomically satisfying experience. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8 oz) fresh fettuccine 250g (8.8 oz) fresh fettuccine
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 100g (3.5 oz) Parmesan cheese, finely grated 100g (3.5 oz) Parmesan cheese, finely grated
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat: 40g (total), 25g (saturated)
• Carbohydrates: 45g (total), 2g (sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. 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 until it starts to foam. Cook the butter until it turns a light golden brown color, stirring occasionally.
3. 3.
   Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the browned butter.
4. 4.
   Sprinkle the Parmesan cheese over the pasta and continue tossing until the cheese melts and forms a creamy sauce.
5. 5.
   Season with freshly ground black pepper to taste.
6. 6.
   Transfer the fettuccine to serving plates and garnish with fresh parsley.

Treat your ingredients with care...

• Butter — Be careful not to burn the butter while browning it. Keep an eye on the skillet and stir occasionally to ensure even browning.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture. Avoid pre-packaged grated cheese, as it may not melt as smoothly.

Tips & Tricks

• For an extra touch of elegance, garnish the dish with edible flowers or microgreens.
• Experiment with different types of freshly ground pepper, such as white or pink peppercorns, to add a unique flavor profile.
• If you prefer a lighter version, you can use half the amount of butter and substitute it with olive oil.
• To make it more indulgent, add a splash of heavy cream to the sauce for extra richness.
• Serve the fettuccine immediately after tossing with the sauce to ensure the best texture.

Serving advice

Serve the Fettuccine Burro e Parmigiano as a main course accompanied by a simple arugula salad dressed with lemon vinaigrette. Pair it with a crisp white wine, such as a Sauvignon Blanc, to complement the flavors.

Presentation advice

Create an elegant presentation by twirling the fettuccine into nests and placing them on the center of each plate. Sprinkle some extra Parmesan cheese on top and garnish with a sprig of fresh parsley.