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Fettuccine Alla Romana

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. Prep
10 min.
35 min.
Ready In
45 min.
4 servings
Trans-fat Free, Good source of fiber
Metric measurements


1/2pound butterVideo softened
1each egg yolk *
1/4cup heavy whipping cream
1/2cup parmesan, parmigiano-reggiano cheese, grated
1tablespoon salt
1pound pasta, fettuccine
* not incl. in nutrient facts


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 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 and cheese immediately; toss very gently and season generously with salt and pepper.

First published: last updated: 2012-09-23

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 93255% of calories from fat
 % Daily Value *
Total Fat 57g 87%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 2275mg 95%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 15%
Sugars g
Protein 41g
Vitamin A 34% Vitamin C 0%
Calcium 19% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
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