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This is not the healthiest dish in the world, but like I always say,
everything in moderation. Treating yourself to this classic pasta
dish once in a while won't kill you. The short
cooking time for the pasta is because we are using fresh homemade
fetuccine, if you are using dried pasta cook until al
dente. Serves 2 4 tablespoons of butter 1.5 cups heavy cream 1 tablespoon salt 1/2 pound of homemade fettuccine 2 egg yolks 1 cup freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon black pepper | ||
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| 1. | In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat. | |
| 2. | Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute. | |
| 3. | Strain pasta and add to pan with butter and cream. Turn the heat on medium. | |
| 4. | Add the egg yolks, Parmigiano-Reggiano cheese and black pepper. | |
| 5. | Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce. | |
| 6. | Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top. | |
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