Fettuccine alla romana

Yield: 4 servings

Measure Ingredient
½ pounds Butter, softened
1 \N Egg yolk
¼ cup Heavy cream
½ cup Freshly grated parmesan
\N \N Cheese
1 tablespoon Salt
1 pounds Fresh fettuccine
\N \N 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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