Fettuccine Burro e Parmigiano

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.

• 250g (8.8 oz) fettuccine pasta 250g (8.8 oz) fettuccine pasta
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 cup vegetable broth 1 cup vegetable broth
• 1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• 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

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 vegetable broth to the skillet and bring to a simmer.
4. 4.
   Gradually whisk in the grated Parmesan cheese until melted and smooth.
5. 5.
   Season the sauce with salt and pepper to taste.
6. 6.
   Add the cooked fettuccine to the skillet and toss until well coated in the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.
8. 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.