Fettuccine Alla Romana
heavy whipping cream
parmesan, parmigiano-reggiano cheese, grated
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: 1996-01-27 last updated: 2015-03-22