Fettuccine al Formaggio (Fettuccine with Cheese)
Indulge in the creamy, cheesy goodness of Fettuccine al Formaggio that will transport you straight to Italy!
Fill a large pot with 2 liters of water and add 1 teaspoon of salt. Bring the water to a boil over high heat.
Once the water is boiling, add 250 grams of fettuccine. Cook for 8-10 minutes, stirring occasionally until al dente.
While the pasta cooks, prepare the sauce. In a separate pan, melt 50 grams of butter over medium heat.
Grate 100 grams of Parmesan cheese. Once the butter is melted, remove the pan from heat and add the grated cheese, stirring until melted and creamy.
Add a pinch of nutmeg and 1 teaspoon of black pepper to the cheese sauce and mix well.
Once the pasta is cooked, reserve a cup of pasta water, then drain the fettuccine.
Return the pasta to the pot over low heat. Slowly mix in the cheese sauce, adding reserved pasta water as needed for desired consistency.
Serve immediately, garnished with extra grated Parmesan and black pepper if desired.
2
- Add sautéed mushrooms for an earthy flavor.
- Mix in steamed broccoli or peas for added freshness and color.
- Top with crispy pancetta or bacon for a savory crunch.
- Use freshly grated Parmesan for the best flavor.
- Taste the sauce before serving to adjust the seasoning.
- Ensure not to overcook the pasta; it should be al dente for the best texture.
- fat: 28g
- protein: 24g
- calories: 600
- carbohydrates: 75g
Fettuccine al Formaggio provides a delightful balance of carbohydrates for energy and protein for muscle repair, but is high in fat due to the cheese and butter, so enjoy it in moderation.
