• 1 pound fresh or good quality dry fettuccine
  • 1 pint heavy cream
  • 1/4 pound thinly sliced prosciutto or cooked Italian sausage meat (both coarsely chopped). This is optional, however, it's great.
  • = stick butter
  • 1 cup freshly grated Pecorino Romano or Parmesan cheese
  • 1 large egg yolk, lightly beaten
  • Splash of dry Sherry (never cook with anything you wouldn't drink)
  • Kosher salt to taste
  • 2 tablespoons coarsely chopped flat-leaf parsley


1. Bring a large pot of salted water to a boil. Add fettuccine to boiling water, and cook until al dente; DO NOT over cook. Stir as soon as you drop the pasta, start the sauce and keep checking the pasta. If you are using fresh pasta, do not add it to the water until the sauce is done; it will only take a few minutes to cook. The rule of thumb is, when fresh pasta starts floating on the surface, it is done.

2. Melt butter in a 12-inch sauti pan over medium heat. Add the heavy cream and stir constantly until it starts to thicken. Add egg yolk and continue stirring so the egg does cook in lumps. Add Sherry and stir. Add a hand full of cheese and prosciutto or sausage , (if you use it) then stir again for a minute or so. Be a pro; put your finger in and taste it. PERFECT! If it thickens too much just add additional cream or a little milk just to loosen. Remove from heat but keep warm.

3. Drain pasta, if you haven't already done so, and transfer to sauti pan and toss. If your pan is to small, use a serving platter or bowl. Sprinkle with cheese and parsley and serve immediately.

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Submitted 6/13/05.
Submitted By: Vincenzo A. Paolino