
Recipe
Fettuccine Burro e Parmigiano
Taiwanese-style Creamy Butter Parmesan Noodles
4.1 out of 5
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!
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Pescatarian, Egg-free, Nut-free, Shellfish-free
Allergens
Dairy (Parmesan cheese, butter)
Not suitable for
Vegan, Dairy-free, Gluten-free, Soy-free, Paleo
Ingredients
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.
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250g (8.8 oz) fettuccine noodles 250g (8.8 oz) fettuccine noodles
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4 tablespoons unsalted butter 4 tablespoons unsalted butter
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2 tablespoons Taiwanese chili oil 2 tablespoons Taiwanese chili oil
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon Taiwanese sesame oil 1 tablespoon Taiwanese sesame oil
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1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
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Freshly ground black pepper, to taste Freshly ground black pepper, to taste
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Chopped green onions, for garnish Chopped green onions, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 25g, 15g
- Carbohydrates (total, sugars): 40g, 2g
- Protein: 15g
- Fiber: 2g
- Salt: 2g
Preparation
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1.Cook the fettuccine noodles according to the package instructions until al dente. Drain and set aside.
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2.In a large skillet, melt the butter over medium heat.
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3.Add the Taiwanese chili oil, soy sauce, and Taiwanese sesame oil to the skillet. Stir well to combine.
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4.Add the cooked fettuccine noodles to the skillet and toss until they are evenly coated with the sauce.
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5.Sprinkle the grated Parmesan cheese over the noodles and toss again until the cheese has melted and formed a creamy sauce.
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6.Season with freshly ground black pepper to taste.
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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.
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