Fettuccine Burro e Parmigiano


Fettuccine Burro e Parmigiano

Taiwanese-style Creamy Butter Parmesan Noodles

In Taiwanese cuisine, we love to experiment with different flavors and textures. This Taiwanese-style adaptation of the classic Italian dish, Fettuccine Burro e Parmigiano, combines the richness of creamy butter and Parmesan cheese with a touch of Taiwanese flair. Get ready to indulge in a unique fusion of flavors that will leave you craving for more!

Jan Dec

15 minutes

10 minutes

25 minutes

4 servings


Vegetarian, Pescatarian, Egg-free, Nut-free, Shellfish-free

Dairy (Parmesan cheese, butter)

Vegan, Dairy-free, Gluten-free, Soy-free, Paleo


While the original Italian dish is traditionally made with fettuccine pasta, our Taiwanese adaptation incorporates local ingredients and flavors. We add a hint of spice and umami by using Taiwanese chili oil and soy sauce. Additionally, we enhance the creaminess by incorporating a touch of Taiwanese sesame oil. These modifications give the dish a delightful Taiwanese twist. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 25g, 15g
  • Carbohydrates (total, sugars): 40g, 2g
  • Protein: 15g
  • Fiber: 2g
  • Salt: 2g


  1. 1.
    Cook the fettuccine noodles 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 Taiwanese chili oil, soy sauce, and Taiwanese sesame oil to the skillet. Stir well to combine.
  4. 4.
    Add the cooked fettuccine noodles to the skillet and toss until they are evenly coated with the sauce.
  5. 5.
    Sprinkle the grated Parmesan cheese over the noodles and toss again until the cheese has melted and formed a creamy sauce.
  6. 6.
    Season with freshly ground black pepper to taste.
  7. 7.
    Serve the Taiwanese-style creamy butter Parmesan noodles hot, garnished with chopped green onions.

Treat your ingredients with care...

  • Fettuccine noodles — Cook the noodles until al dente to ensure they have a slightly firm texture.
  • Taiwanese chili oil — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
  • Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
  • Green onions — Finely chop the green onions for a fresh and aromatic garnish.

Tips & Tricks

  • For a creamier texture, add a splash of heavy cream or milk to the sauce.
  • Customize the dish by adding your favorite vegetables or protein, such as sautéed mushrooms, grilled chicken, or shrimp.
  • Experiment with different types of noodles, such as udon or rice noodles, for a unique twist.
  • If you prefer a less spicy version, reduce the amount of Taiwanese chili oil or omit it altogether.
  • Serve the noodles immediately after tossing to prevent them from becoming too soft.

Serving advice

Serve the Taiwanese-style creamy butter Parmesan noodles as a main course for lunch or dinner. Pair it with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

Garnish the noodles with a sprinkle of freshly chopped green onions to add a pop of color and freshness. Serve them in individual bowls or on a large platter for sharing.