Fettuccine Al Burro

Italian.Chef's picture

Jan. 03, 2012

Ingredients

Butter 4 Ounce , softened
Double cream 3 Tablespoon
Freshly grated parmesan cheese 2 Ounce
Water 13 Pint
Salt 2 1/2 Teaspoon
Freshly ground pepper To Taste
Fettuccine 1 Pound (Commercial OR Home
Freshly grated parmesan cheese 2 Tablespoon (as required)

Directions

GETTING READY

1. Preheat the oven to Gas Mark 1/2, 250°F, 130°c.

2. Place a large serving bowl or fireproof dish in the preheated oven.

MAKING

3. In a heavy bowl cream 4 ounce of softened butter by beating it vigorously with a wooden spoon until it is light and fluffy.

4. Beat in the cream a little at a time and then beat in 2 ounce of grated cheese a little at a time.

5. Cover and keep the bowl in the refrigerator.

6. In a large saucepan boil the water and salt and put in the fettuccine.

7. Stir it gently so it doesn-€™t stick to each other or the base of the pan.

8. Boil over high heat for 5 to 8 minutes or until the pasta is tender, stirring occasionally (test it by tasting; if it is soft but al dente; that is, slightly resistant to the bite).

9. Drain into a colander and lift with 2 forks to make sure it is thoroughly drained.

10. Put in the hot serving bowl which was kept in the oven and add the butter, cream and cheese mixture and toss it, until every strand is well coated.

11. Taste the pasta and season it generously with salt and freshly ground pepper.

12. Add the optional truffle and stir it in the pasta.

SERVING

13. Serve it immediately with some extra grated cheese in a separate bowl.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 770Calories from Fat 328

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 1545 mg64.38%

Total Carbohydrates 83 g27.7%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet