Fettuccine Alla Romana


Course : Italian
Source:
Serves: 4
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Ingredients:


1/2 pound butter -- softened

1 large egg yolk

1/4 cup heavy cream

1/2 cup freshly grated parmesan cheese

1 tablespoon salt

1 pound fresh fettuccine

1 teaspoon salt and pepper

1/2 pound butter -- softened

1 large egg yolk

1/4 cup heavy cream

1/2 cup freshly grated parmesan cheese

1 tablespoon salt

1 pound fresh fettuccine

1 teaspoon salt and pepper
 

Preparation / Directions:


1. Beat butter until light and fluffy. Slowly add the egg yolk and 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 and very gently drop in the Fettuccine. Stir with a wooden spoon for a few moments to separate the noodles, and cook for about 7 min- utes, 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 and cheese immediately; toss very gently and season generously with salt and pepper.


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