Fettuccine With Parsley Butter in the Pressure Cooker: A Summer Solace

There are some dishes that just feel like a hug from the inside, a culinary embrace that warms you from head to toe. This fettuccine, kissed by parsley and butter and expedited by the magic of a pressure cooker, is one of those for me. I remember those sweltering August afternoons when the thought of standing over a hot stovetop felt like an Olympic feat. It was during one such heatwave, thumbing through Toula Patsalis’s “The Pressure Cooker Cookbook,” that I discovered this gem. The promise of tender pasta, bathed in a simple, elegant sauce, without heating up the entire kitchen, was pure salvation. My Cook’s Essentials 6-quart electric pressure cooker became my knight in shining armor, transforming a potentially oppressive task into a swift, delightful culinary victory.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8 minutes (plus pressure build and release time)
• Total Time: Approximately 25-30 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Vegetarian (adaptable)

Ingredients

Here’s what you’ll need to bring this simple yet satisfying dish to life:

• 2 tablespoons olive oil
• 1/2 lb fettuccine pasta
• 3 cups chicken broth (vegetable broth can be substituted for a vegetarian option)
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon dried summer savory, crushed
• 1/4 cup butter, softened
• 1/4 cup fresh parsley, chopped
• 1/4 cup Fontinella cheese, grated (or Parmesan cheese)

Equipment Needed

• A 6-quart or larger electric pressure cooker
• Measuring cups and spoons
• Colander
• Serving bowl

Instructions

Cooking pasta in a pressure cooker is a revelation, especially when you want perfect al dente results without the constant monitoring of a pot on the stove. Follow these steps for a quick and delicious meal.

1. Prepare the Base: Begin by adding the olive oil to the inner pot of your electric pressure cooker. Turn the pressure cooker to the Sauté function and allow the oil to heat up for a minute or two.
2. Toast the Pasta: Once the oil is shimmering, add the fettuccine pasta directly to the pot. Stir it around in the hot oil for about 1 minute. This step, though seemingly small, helps to lightly toast the pasta, adding a subtle depth of flavor and ensuring the strands don’t clump together as readily.
3. Add Liquids and Seasonings: Carefully pour in the chicken broth (or vegetable broth). Add the salt, white pepper, and the dried summer savory. Stir everything together gently to ensure the pasta is mostly submerged.
4. Pressure Cook: Secure the lid of your pressure cooker, ensuring the steam release valve is in the sealed position. Select the Manual or Pressure Cook setting. Set the cooking time to 8 minutes at High Pressure.
5. Develop Pressure: Allow the pressure cooker to come up to High Pressure over high heat. Once pressure is achieved, reduce the heat to the lowest setting that will maintain that pressure and cook for the set time of 8 minutes.
6. Release Pressure: Once the cooking time is complete, release the pressure according to your manufacturer’s directions. This typically involves a natural release for a few minutes followed by a quick release, or a full natural release, depending on your model. It’s crucial to follow your specific cooker’s instructions for safe pressure release.
7. Drain and Return: Once all pressure has been released and it’s safe to open the lid, carefully remove it. Drain the fettuccine thoroughly through a colander. Return the drained pasta to the empty pressure cooker pot.
8. Finish with Butter and Parsley: Add the softened butter and the chopped fresh parsley to the still-warm pasta in the pressure cooker. Mix gently using tongs or a spoon until the fettuccine is beautifully coated and the butter has melted into a glossy sauce. The residual heat from the pasta will do the work for you.
9. Serve: Transfer the fettuccine to a warm serving bowl. Sprinkle generously with the grated Fontinella cheese (or Parmesan cheese) just before serving.

This recipe yields approximately 6 servings.

Expert Tips & Tricks

• Pasta Integrity: The key to perfect pressure-cooked pasta is the precise timing. 8 minutes at High Pressure is designed to render the pasta tender but still with a slight bite (al dente). If you prefer softer pasta, you might add a minute or two, but be cautious not to overcook, as it can become mushy.
• Broth Quality: The flavor of your broth will significantly impact the final dish. Use a good quality chicken or vegetable broth for the best results. You can even use homemade broth for an extra layer of deliciousness.
• Softened Butter is Key: Ensure your butter is truly softened to room temperature. This allows it to emulsify easily with the residual moisture from the pasta, creating a smooth, luscious coating rather than greasy puddles.
• Fresh Parsley Power: While dried parsley can be used in a pinch, the vibrant flavor and bright green color of fresh parsley are indispensable here. Chop it finely just before adding it to preserve its freshness and aroma.
• Cheese Choice: Fontinella offers a delightful mild, nutty flavor with a creamy texture that melts beautifully. Parmesan is a classic and equally delicious alternative, providing a sharper, more robust taste.

Serving & Storage Suggestions

This Fettuccine With Parsley Butter is best enjoyed immediately after preparation, while the pasta is perfectly tender and the sauce is still warm and glossy. It makes for a delightful light lunch or a quick and elegant dinner.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, it’s best to do so gently to avoid overcooking the pasta. You can reheat it in a skillet over low heat with a splash of broth or water, or in the microwave, stirring occasionally. Be aware that pasta can absorb more liquid and soften further upon reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	237.7 kcal
Calories from Fat
Total Fat	13.8 g	21%
Saturated Fat	5.8 g	29%
Cholesterol	48 mg	15%
Sodium	839.8 mg	34%
Total Carbohydrate	21.5 g	7%
Dietary Fiber	0.2 g	0%
Sugars	0.4 g	1%
Protein	6.9 g	13%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your preferences and pantry staples.

• Vegetarian/Vegan: For a vegetarian version, simply substitute vegetable broth for chicken broth. To make it vegan, use a good quality vegan butter substitute and omit the cheese, or use a vegan Parmesan alternative.
• Herbs: While parsley is traditional and bright, consider experimenting with other fresh herbs like chives, dill, or a hint of tarragon. Add them at the same stage as the parsley.
• Spice: For a touch of heat, a pinch of red pepper flakes stirred in with the broth can add a welcome kick.
• Lemon Zest: A bit of finely grated lemon zest added with the parsley can provide a lovely brightness that cuts through the richness of the butter.

FAQs

Q: Can I use other types of pasta in my pressure cooker?
A: Yes, but the cooking time will vary significantly. Shorter pasta shapes like penne or rotini often require less time than fettuccine. Always consult your pressure cooker’s manual or a reliable pressure cooking pasta chart for specific timings.

Q: Why did my pasta come out mushy in the pressure cooker?
A: This is usually due to overcooking. Ensure you are using the exact cooking time recommended for your pasta type and pressure cooker. Opening the lid too soon after cooking is complete can also lead to a mushy texture as the pasta continues to cook in the residual steam.

Q: Can I make this dish ahead of time?
A: While best enjoyed fresh, you can cook the pasta and drain it, then toss it with a little oil to prevent sticking. Store it separately from the butter and parsley mixture. Gently reheat the pasta with a splash of liquid and then stir in the butter and parsley.

Q: What kind of chicken broth is best for this recipe?
A: A good quality, low-sodium chicken broth is ideal. This allows you to control the saltiness of the dish. If using homemade broth, you’ll likely need to adjust the added salt.

Q: Is it safe to open the pressure cooker immediately after cooking?
A: Never force open a pressure cooker. Always follow the manufacturer’s instructions for pressure release. Natural release is generally safer for pasta to prevent splattering and allow the starch to settle.

Final Thoughts

This Fettuccine With Parsley Butter is a testament to how simple ingredients, combined with smart cooking techniques, can create something truly wonderful. It’s a dish that proves you don’t need to spend hours in the kitchen to enjoy a comforting and delicious meal. The pressure cooker, often associated with hearty stews, shines here by delivering perfectly cooked pasta in a flash, freeing up your time and energy. Give it a try on a warm evening or whenever you crave a fuss-free, flavorful pasta dish. I’d love to hear how it turns out for you! Perhaps pair it with a crisp, dry white wine or a simple green salad for a complete and satisfying experience.