Fettuccine burro e Parmigiano

Ingredients

While the original Italian version of Fettuccine burro e Parmigiano uses traditional Italian ingredients, this Russian adaptation incorporates local flavors and ingredients to enhance the dish's appeal to the Russian palate. The recipe maintains the essence of the original by focusing on the creamy pasta and the combination of butter and cheese, but with slight modifications to suit Russian cuisine. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g fettuccine pasta (8.8 oz) 250g fettuccine pasta (8.8 oz)
• 100g Parmesan cheese, grated (3.5 oz) 100g Parmesan cheese, grated (3.5 oz)
• 100g unsalted butter (3.5 oz) 100g unsalted butter (3.5 oz)
• 1/4 cup heavy cream (60ml) 1/4 cup heavy cream (60ml)
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (18g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the fettuccine pasta according to the 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 heavy cream to the skillet and stir until well combined with the melted butter.
4. 4.
   Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
5. 5.
   Season the sauce with salt and freshly ground black pepper to taste.
6. 6.
   Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Parmesan Butter Fettuccine hot, garnished with chopped parsley.

Treat your ingredients with care...

• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
• Butter — Opt for high-quality unsalted butter to control the saltiness of the dish.
• Fettuccine pasta — Cook the pasta until al dente to ensure it retains a slight bite.

Tips & Tricks

• For a richer flavor, add a splash of white wine to the sauce while cooking.
• To make the dish more substantial, add cooked chicken or shrimp to the pasta.
• Experiment with different types of pasta shapes to add variety to the dish.
• Sprinkle some extra grated Parmesan cheese on top before serving for an extra cheesy touch.
• Serve the Parmesan Butter Fettuccine with a side of garlic bread to complete the meal.

Serving advice

Serve the Parmesan Butter Fettuccine hot, ideally in individual pasta bowls, garnished with chopped parsley. Accompany it with a side of garlic bread and a fresh green salad for a well-rounded meal.

Presentation advice

To enhance the presentation, twirl the fettuccine pasta into neat nests on each plate. Sprinkle some additional grated Parmesan cheese and freshly ground black pepper on top for an appealing visual touch. Serve the dish with a colorful garnish of chopped parsley.