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Fettuccine Tossed with Butter and Cream

10min.chef's picture
Ingredients
  Fettuccine 1⁄2 Pound, dried (Fresh Or Dried)
  Unsalted butter 4 Tablespoon (1/2 Stick)
  Heavy cream 3⁄4 Cup (12 tbs)
  Egg yolks 2
  Freshly grated parmesan cheese To Taste
  Salt To Taste
  Pepper To Taste
Directions

1. Cook the fettuccine in a large pot of boiling salted water until al dente (firm, yet tender). Drain.
2. In a large skillet melt the butter, add the cream and sprig of rosemary, and bring to a boil.
3. In a large bowl beat the egg yolks and pour in the cream mixture, a little at a time, whisking constantly. Remove the rosemary. Add the fettuccine and toss well, coating it completely. Return everything to the skillet and cook over medium heat, stirring constantly, to warm the pasta. Season with salt and pepper and Parmesan cheese. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 996 Calories from Fat 564

% Daily Value*

Total Fat 64 g98.1%

Saturated Fat 37.7 g188.3%

Trans Fat 0 g

Cholesterol 373.3 mg124.4%

Sodium 250.5 mg10.4%

Total Carbohydrates 85 g28.4%

Dietary Fiber 4 g16.1%

Sugars 4.2 g

Protein 19 g37.4%

Vitamin A 45.8% Vitamin C 0.9%

Calcium 9.1% Iron 13.6%

*Based on a 2000 Calorie diet

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Fettuccine Tossed With Butter And Cream Recipe