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Title: Fettuccine Alla Romana
Categories: Italian
Yield: 4 Servings
1/2 | lb | Butter, softened |
1 | Egg yolk | |
1/4 | c | Heavy cream |
1/2 | c | Freshly grated parmesan |
Cheese | ||
1 | tb | Salt |
1 | lb | Fresh fettuccine |
Salt and pepper |
Beat butter until light & fluffy.
Slowly add the egg yolk & cream, beating constantly.
Add grated cheese, a few tablespoons at a time, beating after each addition.
In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente.
Drain the fettuccine into a colander and place in a large heated serving bowl.
Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper.
Enjoy! - Jeff Duke
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