Classic Fettuccine with Three Butters

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Fettuccine al triplo burro is a hallmark of the Dolomite valleys in northern Italy, where mountain dairy traditions produce exceptional butter. The dish layers softened whipped butter, plain melted butter, and nutty browned butter over fresh egg pasta, then finishes with grated Parmigiano-Reggiano and a generous shower of poppy seeds. The result is a glossy, richly comforting pasta that lets the quality of the dairy shine through every strand.

Nutrition Facts

Per serving (estimated)

• 670 kcalCalories
• 38 gFat
• 22 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 2 gSugar
• 21 gProtein
• 380 mgSodium
• 250 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the pasta

• 400 g (about 14 oz) fresh egg fettuccine
• 1 tbsp coarse kosher salt for the cooking water
• 1/4 tsp freshly ground black pepper, plus more to finish

For the three butters and finishing

• 150 g (about 10 tbsp) high-fat unsalted European-style butter, divided into three 50 g portions
• 50 g (about 1/2 cup) finely grated Parmigiano-Reggiano, plus extra for serving
• 2 tbsp poppy seeds
• 1/4 tsp fine sea salt

Directions

1. Bring a large pot of generously salted water to a rolling boil and drop in the fettuccine, cooking fresh noodles for about 2 to 3 minutes until just al dente (or follow package directions for dried pasta).
2. While the pasta cooks, place one 50 g portion of butter in a small light-colored saucepan over medium heat and swirl frequently until the milk solids turn deep golden and the butter smells nutty, about 4 to 5 minutes; immediately pour into a small bowl to stop the cooking.
3. Put the second 50 g portion of softened butter in a small bowl with the fine sea salt and beat with a fork until light and fluffy, then fold in the poppy seeds to make a soft whipped poppy-seed butter.
4. Reserve about 1 cup of the starchy pasta water, then drain the fettuccine and return it to the warm pot off the heat.
5. Add the third 50 g portion of plain butter along with a few tablespoons of the reserved cooking water and the black pepper, then toss vigorously until every strand is glossy and slick.
6. Add the whipped poppy-seed butter and another small splash of pasta water, tossing continuously until the sauce looks emulsified and clings lightly to the noodles.
7. Divide the fettuccine among four warmed shallow bowls, drizzle each portion with the warm browned butter, and shower with the grated Parmigiano-Reggiano and a final grinding of black pepper.
8. Serve immediately while the pasta is hot and the layered butters are still silky and glossy.

Cook’s Notes

• Use a high-fat European-style butter (at least 82% fat) for the richest flavor and a clean browned butter that is less likely to scorch.
• Watch the browning butter closely and pull it off the heat as soon as it smells like toasted hazelnuts; burnt milk solids will make the entire dish bitter.
• Always reserve more pasta water than you think you need, because the starch is essential for emulsifying the three butters into a glossy sauce.
• Fresh egg fettuccine cooks in just a couple of minutes and absorbs the buttery sauce far better than most dried versions.
• For a more traditional finish from the Val Badia, sprinkle a little extra poppy seed over each bowl at the table for crunch and aroma.

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