Fettuccine With Butter And Parmesan

Indulge in the simple yet sublime flavors of Italian cuisine with this timeless classic: Fettuccine With Butter And Parmesan. This recipe celebrates the elegance of minimalism, allowing the quality of each ingredient to shine. Al dente fettuccine is bathed in a luscious sauce made with rich Parmigiano-Reggiano and creamy butter, resulting in a velvety coating that clings to every strand of pasta.

With just a handful of ingredients and effortless preparation, this dish is perfect for busy weeknights or special occasions when you crave a comforting meal that’s both satisfying and sophisticated. So, grab your fork and prepare to savor the luxurious simplicity of Fettuccine With Butter And Parmesan—a true classic that never fails to delight the palate.

Fettuccine With Butter And Parmesan

Ingredients:

1 pound fettuccine

1 tablespoon salt

4 ounces Parmigiano-Reggiano, grated (2 cups), plus extra for serving

1/2 teaspoon salt

5 tablespoons butter, cut into 5 pieces

Instructions:

Step 1:

Bring 3 quarts water to boil in large pot.

Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.

Reserve 1 cup of the cooking water, then drain pasta and return it to pot.

Step 2:

Sprinkle in the Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot.

Set pot over low heat and using tongs, toss and stir really well to thoroughly combine, about 1 minute.

Remove pot from heat, cover, and let pasta sit for 1 minute.

Step 3:

Remove the lid and toss pasta again vigorously for about 45 seconds so the sauce thoroughly coats the pasta and any cheese clumps are emulsified into sauce. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.)

Season with salt to taste (I also like to add some pepper, but your choice).

Serve immediately and sprinkle with extra cheese if desired.

Notes:

Ingredient Choices: Use high-quality Parmigiano-Reggiano for the best flavor. Fettuccine works well with this rich sauce due to its wide, flat shape.

Cooking Technique: Boil the pasta in generously salted water until it’s just al dente, ensuring it retains a slight bite.

Reserving Pasta Water: Save a cup of the pasta cooking water before draining. This starchy liquid helps create a silky sauce that clings to the pasta.

Building the Sauce: Combine the drained pasta with grated Parmigiano-Reggiano, butter, reserved cooking water, and salt. The residual heat from the pasta helps melt the cheese and emulsify the sauce.

Emulsification: Toss the pasta vigorously to ensure the cheese and butter evenly coat each strand. Covering the pot allows the pasta to steam slightly, further incorporating the flavors.

Seasoning: Adjust seasoning to taste, adding salt and pepper as desired. The cheese adds saltiness, so be cautious when adding additional salt.

Serving: Serve the fettuccine immediately to enjoy its creamy texture at its best. Garnish with extra Parmigiano-Reggiano for added flavor and presentation.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 662.5 | Carbohydrates: 88g | Protein: 23g | Fat: 22.5g

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

While fettuccine works best with this recipe due to its wide and flat shape, you can certainly experiment with other pasta varieties such as linguine or tagliatelle.

Is it necessary to reserve the pasta cooking water?

Reserving some of the pasta cooking water is essential as its starch content helps to create a silky sauce that coats the pasta evenly.

However, if you forget to reserve it, you can use regular water or broth as a substitute.

Can I substitute Parmigiano-Reggiano with other types of cheese?

Parmigiano-Reggiano contributes a distinctive flavor to this dish, but if you don’t have it on hand, you can substitute it with Pecorino Romano or Grana Padano cheese for a similar taste profile.

What if I don’t have a large pot to boil the pasta?

If you don’t have a large pot, you can use a smaller one, but make sure to adjust the amount of water accordingly and stir the pasta frequently to prevent sticking.

How can I make this dish vegetarian-friendly?

To make this dish vegetarian-friendly, you can use vegetable broth instead of beef broth and substitute the butter with olive oil or a plant-based butter alternative.

Can I add additional ingredients to this recipe?

Absolutely! While this recipe is delicious in its simplicity, you can customize it by adding ingredients like sautéed mushrooms, roasted cherry tomatoes, or cooked shrimp for extra flavor and texture.

Is it okay to cook the pasta ahead of time?

While it’s best to serve the pasta immediately after tossing it with the sauce, you can cook the pasta ahead of time and reheat it gently before adding the sauce.

Just be sure to add a little extra water or broth to prevent it from drying out.

Can I make this dish ahead of time?

This dish is best enjoyed freshly made, but if you need to prepare it ahead of time, you can cook the pasta and make the sauce separately.

Store them in separate containers in the refrigerator and combine them just before serving.

What’s the best way to reheat leftovers?

To reheat leftovers, gently warm them in a skillet over low heat, adding a splash of water or broth to revive the sauce and prevent the pasta from drying out.

How can I make this dish healthier?

To make this dish healthier, you can use whole wheat fettuccine for added fiber, reduce the amount of butter used, and add more vegetables such as spinach or broccoli to boost nutritional content.