Fettuccine Alla Romana Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Butter, softened
1: Egg yolk,
1/4 cup: Heavy cream,
1/2 cup: Freshly grated parmesan,
Cheese,
1 tbsp: Salt,
1 lbs: Fresh fettuccine,
Salt and pepper,
Directions:
Beat butter until light & fluffy.
Slowly add the egg yolk & 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 & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, &
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 & cheese immediately; toss very gently & season
generously with salt & pepper.
Enjoy! - Jeff Duke
Source from luhu.jp
Slowly add the egg yolk & 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 & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, &
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 & cheese immediately; toss very gently & season
generously with salt & pepper.
Enjoy! - Jeff Duke
Source from luhu.jp