Fettuccine alia Romana recipe
information
his is a real pasta-lovers' dish. To obtain best results use freshly grated Parmesan cheese rather than the commercially grated variety.
ingredients
450 g (1 lb) fettucini
50 g (2 oz) butter
2.5 g (1/2 tsp) ground nutmeg
150 ml (1/4 pt) cream
salt and freshly ground pepper
100 g (4 oz) Parmesan cheese, grated
50 g (2 oz) butter
2.5 g (1/2 tsp) ground nutmeg
150 ml (1/4 pt) cream
salt and freshly ground pepper
100 g (4 oz) Parmesan cheese, grated
method
1. Bring a well-filled saucepan of salted water to boil; add a few drops of oil and salt.
2. Feed in the fettucini and cook until al dente — fresh pasta will only take about 2 minutes. Drain in a colander.
3. Melt the butter in the saucepan, add the nutmeg, pour in half the cream and stir until shiny and bubbles start to appear.
4. Add the fettucini and stir around in the pan. Pour in the remaining cream and cheese alternately, forking the pasta as it is mixed.
5. Serve immediately.
2. Feed in the fettucini and cook until al dente — fresh pasta will only take about 2 minutes. Drain in a colander.
3. Melt the butter in the saucepan, add the nutmeg, pour in half the cream and stir until shiny and bubbles start to appear.
4. Add the fettucini and stir around in the pan. Pour in the remaining cream and cheese alternately, forking the pasta as it is mixed.
5. Serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
