A kiddie favorite.
1 pound Di Cecco Fettuccine
1 pint heavy cream (whipping cream)
1 stick salted butter (melted)
2 egg yolks (beaten)
1 cup grated Parmigianno (or Parmisan) cheese
1 tsp. Ground pepper
1 cup cooked peas
1 cup chopped ham
– Cook fettuccine in boiling, salted water until “al dente.” While fettuccine is cooking:
– Melt butter
– Beat egg yolks with a fork until smooth
– Heat cream and pepper on low flame in a small saucepan.
When pasta is cooked, partially drain water (don’t shake the colander – you want to keep some of the water to loosen the sauce). Toss in a large serving bowl with melted butter until coated. Add cream, toss to coat. Add egg yolks, toss to coat. Add Parmigianno cheese, toss some more.
Add peas and ham (if using) and toss to combine
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