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Fettuccine Alla Romana

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Italian Pasta


  • 1/2 lb Butter, softened
  • 1 Egg yolk
  • 1/4 c Heavy cream
  • 1/2 c Freshly grated parmesan
  • Cheese
  • 1 tb Salt
  • 1 lb Fresh fettuccine
  • Salt and pepper


Beat butter until light & fluffy.
Slowly add the egg yolk & 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 & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, 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 & cheese immediately; toss very gently & season generously with salt & pepper.
Enjoy! - Jeff Duke
From Gemini's MASSIVE MealMaster collection at