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Fettuccine Tossed With Butter And Cream

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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