Serves 2
4 tablespoons of butter
1.5 cups heavy cream
1 tablespoon salt
1/2 pound of homemade fettuccine
2 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon black pepper |
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| 1. |
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In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat. |
| 2. |
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Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute. |
| 3. |
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Strain pasta and add to pan with butter and cream. Turn the heat on medium. |
| 4. |
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Add the egg yolks, Parmigiano-Reggiano cheese and black pepper. |
| 5. |
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Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce. |
| 6. |
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Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top. |
