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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook fettuccine in plenty of boiling, salted water until almost al dente. Remove 1 cup of the water the fettucine has cooked in and drain the rest away. | 2. Meanwhile saute prosciutto and garlic in butter. | 3. Add cheese and stir to melt. | 4. Slowly whisk in cream and egg yolks. | 5. Continue stirring until thickened. | 6. Toss sauce with fettucine; add lots of freshly grated pepper to taste and steep pasta in sauce, covered, for 2-3 minutes before serving. Check to see how 'creamy' the pasta is, if it needs to be 'saucier' add some of the retained water from cooking the pasta until the sauce reaches the consistency you like. | 7. Give the fettucine a toss again and taste to see if it needs a bit more parmesan. | 8. Serve either on individual plates or one large serving platter. | 9. Either way, sprinkle generously with fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
prosciutto	6	ounces	diced	151.3	0.0	33.66	0.85
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
egg yolk	3			164.22	1.8309	8.0886	13.5354
fettuccine pasta	1	lb		151.3	0.0	33.66	0.85
parsley			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.