1 pound fresh egg pasta (fettuccine)
4 tablespoons unsalted butter
2/3-cup heavy cream
½ cup Chicken Stock or canned reduced-sodium chicken broth
Finely ground black pepper
2 egg yolks
¼ cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon coarsely ground black peppercorns
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Drop the butter into a large skillet and place over medium heat. Before the butter has a chance to melt fully and separate, pour in the heavy cream and chicken stock. Bring to a boil and season lightly with salt and finely ground pepper.
Shake the fettuccine in a colander to remove as much of the flour as possible. Stir the pasta into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil. (When the pasta rises to the surface, it is done.)
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Cook until the sauce is reduced enough to form a creamy, gliding sauce, then drop in the egg yolks, one at a time, stirring well after each. (If the sauce becomes too dense, thin it a little with more chicken stock or a little of the pasta cooking water.) Remove from the heat, sprinkle the grated cheese and coarse black pepper over the pasta, toss well and serve immediately in warm bowls.
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