| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 www.synapse.com/~gemini
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”