"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pint whipping cream
1 egg yolk, beaten (optional)
1 cup grated Parmigiano Reggiano cheese
1 lb. thin fettuccine, cooked and drained

Directions:
Directions:
In a large skillet, bring the cream to a light boil over medium heat. Turn off the heat. Sprinkle in the Parmesan cheese and stir until blended. Whisk in the egg yolk and 1/4 cup of water from the pasta pot until well blended. Add the pasta and toss until coated with sauce. Serve with cracked black pepper to taste.

Number Of Servings:
Number Of Servings:
Serves four entrees or eight appetizers
Personal Notes:
Personal Notes:
Is it everybody's favorite pasta dish? Well, I had a party once where I set up a pasta bar, with six different pasta dishes. This is the one everybody talked about. Of course, it has the miracle ingredient in it: heavy cream. Although this is the way that will appeal to most people, the classical recipe calls for the egg yolks to be added to the hot, sauced pasta right before serving, and for Romano cheese to replace the Parmigiano. But authentic is not always better.

 

 

 

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