Fettuccine Alla Romana
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
softened |
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
heavy whipping cream
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
salt
|
|
| 1 | pound |
pasta, fettuccine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
softened |
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
heavy whipping cream
|
|
| 118 | ml |
Parmesan cheese
|
|
| 15 | ml |
salt
|
|
| 453.6 | g |
pasta, fettuccine
|
|
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.
