Fettuccine With Buffalo Butter And Parmigiano Reggiano Recipes

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FETTUCCINE WITH BUTTER AND PARMIGIANO



Fettuccine with Butter and Parmigiano image

Number Of Ingredients 5

6 tablespoons unsalted butter
1 pound fresh fettuccini pasta
salt
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Steps:

  • 1 Melt the butter in a small saucepan and keep warm. 2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Pour the pasta into a warm serving bowl. Add half the cheese and toss well. Add the butter and a little of the cooking water if the pasta seems dry. Sprinkle with the remaining cheese and toss again. Sprinkle with freshly ground pepper if desired. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FETTUCCINE WITH BUTTER AND PARMESAN



Fettuccine with Butter and Parmesan image

Categories     Cheese     Pasta     Side     Quick & Easy     Parmesan     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 3

8 to 9 oz dried egg fettuccine
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO



Fettuccine With Mascarpone and Parmigiano-Reggiano image

Make and share this Fettuccine With Mascarpone and Parmigiano-Reggiano recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 large eggs
6 tablespoons mascarpone
1 teaspoon sea salt
fresh ground black pepper (about 24 turns of the pepper mill)
1 lb dried fettuccine
1 cup freshly grated parmigiano-reggiano cheese, plus extra to pass at the table

Steps:

  • Bring a big pot of water to a boil.
  • Meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
  • Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
  • While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling.
  • When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
  • Fold in the Parmigiano-Reggiano; toss, and serve immediately.
  • Pass extra cheese and pepper at the table.

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