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Fettuccine Alfredo #8

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  • 1 1/2 lb Fettuccine
  • 6 tb Butter
  • Salt & Freshly Ground Black Pepper to Taste
  • 3/4 c Heavy Cream
  • 1 Egg Yolk
  • 6 tb Parmesan Cheese; Freshly Grated


Italy? Rome is to romance as Venice is to a water-wise venture. You don't have to put on the video of Lady and the Tramp to recall that Italian cooking is the essence of love and romance. White sauce or red, spaghetti or fettuccine, The Cook & Kitchen Staff would be remiss if we did not include a couple of pasta-loving ideas during Romantic Cooking week(s) at
Cooking Staff Tip: In order to prepare a successful Fettuccine Alfredo is it necessary to assemble all the ingredients and components of the meal in advance. Combine heavy cream and egg yolk and set aside. Prepare the pasta as directed on the package. Fettuccine Alfredo must be served immediately, so continue to prepare just prior to serving.
Melt butter in a saute pan over medium heat and add freshly cooked al dente Fettuccine. Toss gently with two forks until the pasta is well-covered with the melted butter. Slowly add the mixture of heavy cream and egg yolk. Sprinkle with Parmesan cheese and salt and pepper to taste. make sure all ingredients are well blends, and serve.
Posted to by The Cook & Kitchen Staff <> on Feb 06, 1998