Fettuccine Burro e Parmigiano

Recipe

Fettuccine Burro e Parmigiano

Parmesan Butter Fettuccine with a Turkish Twist

4.2 out of 5

In Turkish cuisine, we love to incorporate rich flavors and creamy textures into our dishes. This adaptation of the classic Italian Fettuccine Burro e Parmigiano combines the simplicity of the original recipe with Turkish influences. Get ready to indulge in a velvety pasta dish that will transport your taste buds to the vibrant streets of Istanbul.

Jan Dec
Pasta› Fettuccine burro e Parmigiano
European cuisine› Mediterranean cuisine› Italian cuisine
European cuisine› Mediterranean cuisine› Turkish cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), Low-carb (if using low-carb pasta), Keto-friendly (if using keto-friendly pasta), Mediterranean diet-friendly

Allergens

Wheat (if using regular pasta), Dairy (butter and Parmesan cheese)

Not suitable for

Vegan, Dairy-free, Paleo, Nut-free, Soy-free

Ingredients

While the original Italian recipe focuses on the combination of butter and Parmigiano Reggiano cheese, our Turkish adaptation adds a touch of Middle Eastern flair. We infuse the dish with aromatic spices like cumin and sumac, and garnish it with fresh herbs such as parsley and mint. These additions elevate the flavors and give the dish a unique Turkish twist. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

Nutrition

  • Calories: 450 kcal / 1880 KJ
  • Fat: 22g (14g saturated)
  • Carbohydrates: 45g (2g sugars)
  • Protein: 18g
  • Fiber: 3g
  • Salt: 1.5g

Preparation

  1. 1.
    Cook the fettuccine pasta according to 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 ground cumin and sumac to the melted butter, stirring well to combine.
  4. 4.
    Add the cooked fettuccine to the skillet and toss until the pasta is coated evenly with the butter and spices.
  5. 5.
    Sprinkle the grated Parmesan cheese over the pasta and continue tossing until the cheese melts and forms a creamy sauce.
  6. 6.
    Season with salt and freshly ground black pepper to taste.
  7. 7.
    Remove from heat and transfer the fettuccine to serving plates.
  8. 8.
    Garnish with freshly chopped parsley and torn mint leaves.
  9. 9.
    Serve immediately and enjoy!

Treat your ingredients with care...

  • Butter — Make sure the butter is at room temperature before melting it in the skillet to ensure a smooth and creamy sauce.
  • Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture. Avoid pre-packaged grated cheese as it may contain additives that affect the consistency of the sauce.

Tips & Tricks

  • For an extra burst of flavor, add a squeeze of lemon juice to the pasta just before serving.
  • Experiment with different herbs like dill or basil for a variation in taste.
  • If you prefer a spicier kick, sprinkle some red pepper flakes over the finished dish.
  • To make it a heartier meal, add grilled chicken or sautéed vegetables to the pasta.
  • Don't overcook the pasta as it will continue to cook slightly when tossed with the sauce.

Serving advice

Serve the Parmesan Butter Fettuccine hot, straight from the skillet, to fully enjoy its creamy texture and flavors. Accompany it with a fresh salad or some crusty bread to complete the meal.

Presentation advice

Garnish the dish with a sprinkle of sumac and a drizzle of olive oil for an attractive presentation. Serve it on individual plates or in a large serving dish, allowing the vibrant colors of the pasta and herbs to shine through.

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