Fettuccini with butter

Fettuccine with Butter Recipe

Hello! We are going to prepare an exquisite and simple dish that always wins hearts: fettuccine with butter. This recipe brings together basic ingredients in a combination that is creamy and full of flavor, perfect for any occasion. You will learn to handle pasta al dente and achieve a light sauce that gently coats each strand. Plus, at the end, you'll see how to pair and complement it to enjoy it to the fullest.

Preparation time

These are the steps you should consider to prepare this classic dish with ease:

• Preparation: 10 minutes
• Cooking: 20 minutes
• Total: 30 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the pasta

• 500 grams of fettuccine
• Salt to taste

For the sauce

• 40 grams of butter
• 250 grams of sliced sausages
• 5 sage leaves
• 20 grams of lacto-fermented plums

If you don't have lacto-fermented plums, you can substitute them with prunes soaked in warm water for 10 minutes, which will provide a similar but milder sweet and sour touch. Regarding sausages, any type of fresh or pre-cooked sausage can work, just adjust the cooking time so they are well browned.

Utensils we will use

• Large pot for cooking pasta
• Large non-stick pan
• Colander for draining the pasta
• Sharp knife and cutting board
• Spoon or spatula for mixing

Preparation

1. Preparation of sausages with butter, sage, and plums

1. Melt the butter: Heat the pan over medium heat and add the 40 grams of butter until it melts completely but without burning.
2. Add the sausage slices and sage leaves: Incorporate the sliced sausages and sage leaves. Cook, stirring frequently, so that the sausages brown evenly and the sage releases its aroma.
3. Add the plums: When the sausages are well browned, add the chopped lacto-fermented plums and mix everything for one more minute to integrate flavors.
4. Reserve: Remove the pan from the heat and reserve this mixture to combine later with the pasta.

2. Cooking the fettuccine

1. Prepare the water: Fill a large pot with 5 liters of water and bring to a boil with a tablespoon of salt to enhance the pasta's flavor.
2. Add the pasta: When the water is at a strong boil, add the 500 grams of fettuccine and cook until al dente; that is, firm to the bite but cooked. This usually takes around 8 to 10 minutes depending on the thickness and brand of the pasta.
3. Drain the pasta: Using a colander, carefully remove the pasta so as not to break it.

3. Integration and finishing

1. Mix the pasta with the sauce: Return the pasta to the clean pot or pan and add the mixture of butter, sausages, sage, and plums. Stir gently so that the sauce thoroughly coats the fettuccine.
2. Serve hot: Plate immediately to enjoy the dish at its best texture and temperature.

To finish and serve

Before serving, check that the salt is to taste; the butter and sausages already provide salinity, so be careful not to overdo it. You can sprinkle chopped parsley for a fresh and colorful touch. This dish pairs very well with a white wine dry wine like those from the Santa Rita brand or a mild craft beer to balance the butter and the sweet notes of the plum.

I want to share these tips with you

• Prevent the butter from burning: Melt it over medium-low heat and stir constantly so it doesn't darken or change flavor.
• Al dente pasta is key: Cook it just until firm to ensure a pleasant texture and prevent it from overcooking and breaking when mixed with the sauce.
• Substitute plums if necessary: Lacto-fermented plums provide a unique flavor, but rehydrated prunes or even finely chopped dates can offer a similar sweet and tart variation.
• Use recognized pasta brands: Such as Barilla, La Moderna, or De Cecco, which maintain optimal texture and allow for better sauce absorption.
• Incorporate fresh herbs at the end: Adding fresh parsley or basil enhances the dish without overpowering the main flavors.

Nutritional Information

• Calories: 450 kcal per serving
• Proteins: 18 g
• Fats: 22 g
• Carbohydrates: 38 g
• Fiber: 3 g

These values are approximate estimates per serving and may vary depending on the exact ingredients and quantities used.

5 keys to make it perfect

• Heat the butter without boiling: The butter should melt gently to preserve its smooth texture and aroma.
• Use enough salted water to cook the pasta: This prevents it from sticking and helps enhance the pasta's flavor.
• Incorporate the sauce with the hot pasta: The heat helps the butter evenly coat the pasta, creating the creamy texture you're looking for.
• Sear the sausages well: Browning them helps intensify their flavors and adds texture.
• Do not add extra salt at the end without tasting: The butter and sausages already provide salt; controlling it will prevent the dish from being too salty.

When is it ideal to enjoy it?

This dish is ideal for family dinners or informal gatherings with friends, especially on mild or cold weather days where the butter provides that comforting smoothness. It also works as a quick main course when you don't want to complicate things, and can be complemented with a fresh salad to balance the meal. Furthermore, for simple celebrations, this recipe impresses without much effort. It pairs very well with a light white or rosé wine like those produced by Santa Rita.

Comparison with similar pasta in sauce recipes

Would you like to share your experience with this recipe?

Cooking is for experimenting and sharing. Leave your comment and tell us how this butter fettuccine recipe turned out for you! If you tried variations or any trick you did, we would also love to know them to help others perfect this simple and delicious dish.

Culinary glossary

• Al dente: Pasta cooking point where it is firm but not hard or soft.
• Lacto-fermented: Foods fermented by lactic bacteria that provide acidity and a particular flavor.
• Brown: Cook a food until its surface has a light brown color, concentrating flavor.
• Beurre blanc sauce: French sauce made with butter and white wine, used to accompany fish or pasta.
• Sage: Aromatic herb with a slightly bitter taste that enhances fatty dishes like this recipe.

The following video shows how to cook a classic fettuccine and accentuate its flavor with butter and herbs.

You can also discover different versions with parmesan and shrimp to vary this simple recipe, like those Barilla or La Fontana use to make their interpretation.