Fettuccine Alla Romana

Recipe Ingredients

1/2 lb	227g / 8oz	Butter - softened
1		Egg yolk
1/4 cup	59ml	Heavy cream
1/2 cup	118ml	Freshly grated parmesan
		Cheese
1 tablespoon	15ml	Salt
1 lb	454g / 16oz	Fresh fettuccine
		Salt and pepper

Recipe Instructions

1. Beat butter until light and fluffy. Slowly add the egg yolk and 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 and very gently drop in the Fettuccine. Stir with a wooden spoon for a few moments to separate the noodles, and cook for about 7 min- utes, 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 and cheese immediately; toss very gently and season generously with salt and pepper.

Source:
Raffaello

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