Fettuccine Alla Burro Dolce

May 09, 2023May 9, 20230 0

Classic Fettuccine Alla Burro Dolce recipe for a creamy and savory pasta dish

by The Chefin Pasta

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

694

Sugar

Fat

51g

Fettuccine Alla Burro Dolce is a classic Italian pasta dish that dates back to the early 1900s. The name of the dish translates to 'fettuccine with sweet butter' and the recipe consists of a creamy, buttery sauce made with Parmesan and Asiago cheese. The dish is simple yet indulgent, perfect for a cozy dinner or when you want to treat yourself to something a little special. It is best enjoyed with a glass of white wine and a side salad.

Instructions

1.	In a large saucepan, melt butter over medium heat.
2.	Add half-and-half and whisk until combined. Reduce the heat to low and let the mixture simmer for 8-10 minutes.
3.	In a separate bowl, beat the egg yolks and gradually add them to the half-and-half mixture, whisking constantly to prevent curdling.
4.	Add grated asiago cheese and parmesan cheese to the saucepan, stirring until well combined.
5.	Add cooked fettuccine to the saucepan and toss with the sauce until fully coated.
6.	Season with salt and pepper to taste, and garnish with chopped parsley before serving.

PROS

Creamy, indulgent, and comforting, this classic Fettuccine Alla Burro Dolce recipe is a crowd-pleaser and perfect for a cozy dinner.

CONS

High in fat and calories due to the butter and cheese used in the recipe.

The indulgent nature of the dish means it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While not the healthiest choice, this dish provides a good source of calcium from the cheese used. Additionally, the pasta provides carbohydrates for energy.
The dish can be made slightly healthier by using low-fat milk instead of half-and-half, and reducing the amount of butter and cheese used.

	6 cups cooked fettuccine
	1/2 cup butter
	2 cups half-and-half
	4 egg yolks
	1/2 cup asiago cheese or 1/2 cup romano cheese ( grated )
	1/2 cup parmesan cheese ( grated )
	2 tablespoons chopped parsley ( garnish )
	salt and pepper