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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fettuccine Alla Burro Dolce Recipe

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This recipe for Fettuccine Alla Burro Dolce is from The Riccardo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Six cups cooked fresh fettuccine
1/2 cup butter
Two cups half and half
Four egg yolks
Salt and pepper to taste
1/2 cup Asiago or Romano cheese - freshly grated
1/2 cup Parmesan cheese
Two T. fresh Italian parsley
Directions:
Directions:
1) Cook Fettuccine "al dente""
2) In a medium sauce pan, melt butter
3) Add cooked fettuccine half and half, egg yolks, salt and pepper
4) Cook slowly until sauce begins to thicken. Can add more half and half if needed
5) Mix Asiago and Parmesan cheeses together and add to the sauce
6) Cook slowly and add more milk if needed
6) Garnish with parsley and serve immediately

*** Can add fresh cooked broccoli if desired
*** Need to have all ingredients ready, as this recipe needs to be made
quickly, but watching to not have sauce stick
Number Of Servings:
Number Of Servings:
About six
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
From Don and Ann-Patrice Was served this recipe for the first time by our sister in law in Syracuse, New York. We had just arrived from Seattle and she asked if we were hungry. About 45 minutes later, this amazing dish was put in front of us! "Simple!" was Johnny's comment. "We serve this all the time..!"

 

 

 

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