Yield: 4 servings
|½ pounds||Butter, softened|
|¼ cup||Heavy cream|
|½ cup||Freshly grated parmesan|
|1 pounds||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