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Fettuccine alla romana

Yield: 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

Instructions:

Salt and pepper 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

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