"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anthony Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb fettuccine, cooked al dente
2cups light cream
2 tbsp. unsalted butter
salt and freshly ground black pepper, to taste
1/2 cup grated Parmigianino Reggiano
2 large egg yolks, lightly beaten

Directions:
Directions:
Place cooked fettuccine in a large casserole that can be heated on the top of the stove. Add the cream, butter, salt and pepper to taste: the liquid should be slightly soupy. Cook, stirring to combine, over very low heat for 3 minutes. Stir in the cheese.

Remove from the heat and quickly stir in the egg yolks. Return to low heat and toss until the pasta is coated, about 1 minute. Sere immediately

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Just minutes!
Personal Notes:
Personal Notes:
Try adding grilled chicken and vegetable!!

 

 

 

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