Fettuccine in creamy cheese sauce
6 servings
55 minutes
Fettuccine in creamy cheese sauce is a classic dish of Italian cuisine from the Lazio region. It symbolizes the refined simplicity of Italian gastronomy. Tender fettuccine pasta enveloped in a velvety sauce of cream and parmesan creates a harmony of flavors: creamy with a light nutty note of parmesan and the spiciness of black pepper. Butter adds softness and richness to the sauce. The dish pairs perfectly with a glass of white wine and fresh herbs like parsley that add freshness. This version of fettuccine is great for both cozy dinners and festive occasions when you want to enjoy exquisite yet understandable and accessible food. It embodies the Italian philosophy of savoring the moment and high-quality ingredients.
1
Bring the cream to a boil and, reducing the heat, simmer until the liquid is reduced by half, about 30 minutes.
- Cream: 4 glasss
2
Boil the pasta al dente in salted boiling water for about 8 minutes.
- Fettuccine: 500 g
- Salt: to taste
3
Drain the water and immediately add to the pot with cream. Add butter, sprinkle with cheese, season with salt and pepper, and mix. Serve on plates and sprinkle with cheese for decoration.
- Butter: 50 g
- Parmesan (Parmigiano Reggiano): 200 g
- Salt: to taste
- Allspice: to taste
- Parsley: to taste
