Fettuccine alla romana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter, softened |
| 1 | Egg yolk | |
| ¼ | cup | Heavy cream |
| ½ | cup | Freshly grated parmesan |
| Cheese | ||
| 1 | tablespoon | Salt |
| 1 | pounds | Fresh fettuccine |
| Salt and pepper | ||
Directions
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