I found this recipe years ago in an old Italian cookbook. It's delicious, quick, simple, and as long as you don't make it too often it shouldn't shorten your life span by any noticeable amount. :) We love it with spinach fettucine, too.
12 oz. fettucini pasta (Tip: try using spinach fettucini. It is really good.)
1/2 cup butter (1 stick)
3/4 cup parmesan, grated or shredded
fresh ground pepper
olive oil
Cook pasta al dente according to package directions. Drain and toss with a little olive oil to keep from sticking together. In a small heavy saucepan over low heat melt butter. When melted, add the parmesan, stirring until melted and smooth. Slowly add cream while stirring with a whisk. Whisk in the egg and turn off heat. Mixture should be smooth and creamy. Pour over pasta--toss to cover evenly. Add fresh ground pepper to taste. Serve immediately. Heavenly....
12 oz. fettucini pasta (Tip: try using spinach fettucini. It is really good.)
1/2 cup butter (1 stick)
3/4 cup parmesan, grated or shredded
1/2 cup cream
1 egg, well beatenfresh ground pepper
olive oil
Cook pasta al dente according to package directions. Drain and toss with a little olive oil to keep from sticking together. In a small heavy saucepan over low heat melt butter. When melted, add the parmesan, stirring until melted and smooth. Slowly add cream while stirring with a whisk. Whisk in the egg and turn off heat. Mixture should be smooth and creamy. Pour over pasta--toss to cover evenly. Add fresh ground pepper to taste. Serve immediately. Heavenly....
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