Fettuccine Alla Romana

1. 1

   Beat butter until light and fluffy.

2. 2

   Slowly add the egg yolk and cream, beating constantly.

3. 3

   Add grated cheese, a few tablespoons at a time, beating after each addition.

4. 4

   In a large pan, bring approximately 8 quarts of water to boil; add salt and very gently drop in the Fettuccine.

5. 5

   Stir with a wooden spoon for a few moments to separate the noodles, and cook for about 7 minutes, or until tender.

6. 6

   The pasta should be al dente.

7. 7

   Drain the fettuccine into a colander and place in a large heated serving bowl.

8. 8

   Add the creamed butter and cheese immediately; toss very gently and season generously with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.