Search
by Ingredient

Fettuccine Alla Romana

StarStarStarEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound butter
softened
Camera
1 each egg yolks
* Camera
¼ cup heavy whipping cream
Camera
½ cup Parmesan cheese
Camera
1 tablespoon salt
Camera
1 pound pasta, fettuccine
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g butter
softened
Camera
1 each egg yolks
* Camera
59 ml heavy whipping cream
Camera
118 ml Parmesan cheese
Camera
15 ml salt
Camera
453.6 g pasta, fettuccine
Camera

Directions

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 93255% 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?
 

Email this recipe