| Cuisine: Italian | Type: Appetizer | Serves: 6 |
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Source:
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Giuliano Bugialli |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 cups all purpose flour 3 extra-large eggs 1 tbs. olive oil Pinch of salt 1-1/2 sticks unsalted butter 1/2 pint heavy cream 8 oz. freshly grated Parmesan cheese White pepper Grated nutmeg |
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Instructions:
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1. Make fresh fettuccine from the first 4 ingredients. 2. Place a stock pot containing a large quantity of salted water on high heat. When the water is giving off steam, but not yet boiling, place a frying pan containing the butter over the stock pot to melt the butter. Keep the butter warm, but do not allow it to boil. 3. When the water is boiling vigorously, add the fresh pasta. It will cook quickly. It is done when it rises to the surface of the boiling water. Quickly drain. 4. Place the frying pan containing the butter on a very low flame and add the cooked pasta. Toss gently. 5. Add the heavy cream, unheated, and the Parmesan cheese, and keep tossing gently until the sauce is homogeneously creamy (about 2 minutes). Sprinkle with white pepper and nutmeg and serve immediately. |
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Related recipes:
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None |
2001-03-10