Nutritional Info

Nutrition Facts

Serving Size 1 (40g)

Calories 214
Calories from Fat 203 (95%)
Amount Per Serving %DIV
Total Fat 22.5g 35%
Saturated Fat 10.4g 52%
Monounsaturated Fat 8.4g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 47.1mg 16%
Sodium 21.9mg 1%
Potassium 22.2mg 0%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.6g 1%

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Recipe Description
Cream, butter and cheese are the three "butters" of this Roman pasta. It is quite possibly a variation of Fettucine with Butter and Cheese, which is sometimes called fettuccine al doppio burro, or "double butter fettucine." Some cooks use Gruyere instead of the Parmigiano, but I like it this way better.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  fresh fettuccine
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  unsalted butter
1 Cup(c)  heavy cream
3/4 Cup(c)  parmigiano reggiano cheese, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
2 Teaspoon(t)  salt


Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt and the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. Meanwhile, in a skillet large enough to hold all of the pasta, melt the butter over medium low heat. Add the pasta, cream, 1/2 cup of the cheese, and a pinch of salt, tossing until well coated. Add some of the cooking water if the pasta seems dry. Sprinkle with pepper. Serve immediately with the remaining cheese.

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Triple Butter Fettuccine
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