An American-Italian recipe, and thus powerful and filling – and good!
4 servings
Ingredients
500 g fettucine
7.5 dl cream
30 g butter
8 cloves of garlic
2 egg yolks
50 g Parmegiano Reggiano
50 g Pecorino Romano
0.5 pot parsley
salt
pepper
Description:
- Melt the butter in a large pan or pot.
- Pour in the cream and bring to a boil, then lower.
- Crush the garlic and add.
- Add the egg yolks and whisk together.
- Simmer the cream and reduce to a thicker consistency.
- Cook the pasta almost ready.
- Stir in the cheese a little at a time so that it melts and mixes.
- Season with salt and pepper.
- Add the almost finished pasta to the sauce. Stir well.
- Sprinkle with chopped parsley.
- Serve with fried chicken fillet.
Pairs with:
Wine of all kinds.