Parmigiano Reggiano Fettuccini

Gosh, when food is made with quality ingredients it really doesn’t need much by way of flavor enhancers. I didn’t even add any herbs to this parmesan pasta, just olive oil and garlic with salt and pepper. 

The inspiration

The twins Anjali and Rani brought back a bunch of Italian goodies from their school trip to Italy recently -Parmigiano reggiano cheese, balsamic vinegar, pasta, and honey infused with balsamic vinegar.  

The parmigiano reggiano cheese was amazingly delicious 😋 and tasted so good that Hitesh asked me to make a pasta with just the cheese, and I did!

Parmigiano Reggiano Fettuccini


  • 1 lb fettuccini pasta
  • 2 cups grated or crumbled parmigiano reggiano cheese
  • 6 cloves garlic finely minced
  • Olive oil
  • 1 tbsp butter
  • Salt and pepper
  • Red chili flakes (optional)


  • Cook pasta according to package directions, be sure to save 1 cup of pasta water before draining.
  • In a large pot heat 3 tbsp olive oil and 1 tbsp butter.
  • Add the garlic and sauté for a few seconds.  Add red chili flakes if using and toast in oil for a couple of seconds.
  • Immediately add the cooked pasta. Mix the pasta in with the garlic oil.
  • Next add the Parmigiano reggiano cheese and black pepper.  Add the 1-cup pasta water and toss all the ingredients together. Pasta is ready.
  • Serve pasta warm with garnish of extra cheese.

To turn this delectable pasta into a delicious meal, I served it with a side of caprese salad and ended dinner with vanilla ice cream drizzled with thick balsamic vinegar that the kids had brought back from Bologna 😋.

Let’s eat! in Italian

7 thoughts on “Parmigiano Reggiano Fettuccini”

  1. Simple and delicious – my kind of recipe 😋. This reminds me of the mizithra cheese dish I always get at the Old Spaghetti Factory in downtown San Jose. Thx, Kalpana!!

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