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Recipe
Fettuccine Burro e Parmigiano
Creamy Parmesan Fettuccine
4.5 out of 5
In the world of vegetarian cuisine, this classic Italian dish, Fettuccine Burro e Parmigiano, takes center stage. With its simple yet indulgent flavors, this creamy pasta dish is a perfect choice for vegetarians looking for a comforting and satisfying meal. The combination of butter and Parmesan cheese creates a rich and velvety sauce that coats the fettuccine noodles, making every bite a delight.
Metadata
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Flexitarian
Allergens
Wheat (gluten), Dairy (Parmesan cheese, butter)
Not suitable for
Vegan, Paleo, Gluten-free, Dairy-free, Nut-free
Ingredients
To adapt this dish to vegetarian cuisine, we will replace the traditional meat-based ingredients with vegetarian alternatives. Instead of using meat-based broth or stock, we will use vegetable broth to enhance the flavors. Additionally, we will ensure that all the ingredients used are suitable for a vegetarian diet, omitting any animal-derived products. 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 pasta 250g (8.8 oz) fettuccine pasta
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4 tablespoons unsalted butter 4 tablespoons unsalted butter
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1 cup vegetable broth 1 cup vegetable broth
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1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 20g (total), 12g (saturated)
- Carbohydrates: 50g (total), 2g (sugars)
- Protein: 15g
- Fiber: 3g
- Salt: 1g
Preparation
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1.Cook the fettuccine pasta 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 vegetable broth to the skillet and bring to a simmer.
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4.Gradually whisk in the grated Parmesan cheese until melted and smooth.
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5.Season the sauce with salt and pepper to taste.
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6.Add the cooked fettuccine to the skillet and toss until well coated in the sauce.
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7.Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.
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8.Serve the fettuccine burro e Parmigiano hot, garnished with fresh parsley.
Treat your ingredients with care...
- Fettuccine pasta — Cook the pasta until al dente to ensure it has a slight bite and doesn't become mushy.
- Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
- Vegetable broth — Opt for a high-quality vegetable broth to enhance the overall taste of the dish.
- Butter — Use unsalted butter to have better control over the saltiness of the dish.
- Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.
Tips & Tricks
- For a twist, add sautéed mushrooms or roasted cherry tomatoes to the dish.
- To make it more indulgent, drizzle some truffle oil over the pasta before serving.
- If you prefer a lighter version, use olive oil instead of butter.
- Experiment with different types of pasta, such as whole wheat or spinach fettuccine, for added flavor and nutrition.
- Serve the fettuccine burro e Parmigiano with a side of garlic bread for a complete meal.
Serving advice
Serve the creamy Parmesan fettuccine hot, allowing the flavors to shine. Garnish with fresh parsley for a pop of color and freshness. Pair it with a side salad or garlic bread to complete the meal.
Presentation advice
To present the dish beautifully, twirl the fettuccine noodles onto a plate, ensuring they are evenly coated with the creamy Parmesan sauce. Sprinkle some grated Parmesan cheese and a pinch of freshly ground black pepper on top for an elegant touch. Serve it on a white or colorful plate to make the dish visually appealing.
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