Fettuccine Alla Romana

Rate/Review
Saved in 7 recipe boxes and 6 cookbooks
Be the first to add a photo of this recipe!
 
  
. Prep
10 min.
Cook
35 min.
Ready In
45 min.
4 servings
Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

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

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.

First published: last updated: 2012-09-23

 
 
 
 
 
 
Custom Search
  • 6-social-share
  • 5-content-save
  • 32-print
  • 32-photos
  • 5-content-edit
 
 
 

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?