Maman’s Fettuccine
When I was little, my Maman worked at a traditional Italian restaurant. After years of asking, she finally won over the chef and gained access to his secret recipe for creamy fettuccine. The secret is out, my friends! Enjoy this rich and indulgent dish for your holiday weekend! This creamy fettuccine recipe is so rich and simple, it is absolutely perfect to complement a juicy ham for Easter. Its versatility extends beyond that; it pairs wonderfully with grilled shrimp, filet mignon, herbed chicken, or can simply be enjoyed on its own. This was my favorite as a child & my mouth is watering just thinking about it!!!
Ingredients
2 cups of heavy cream
1 cup of grated Parmesan cheese
4 egg yokls
Salt and freshly cracked black pepper to taste
Chopped Fresh parsley or sliced green onions, (for garnish-optional)
Steps
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package until al dente. Drain and set aside, do not rinse.
While the Fettuccine cook or up to 24 hours prior, Prepare the sauce by using a mason jar. Pour in the heavy cream, Parmesan cheese, egg yolks, and add salt and pepper. Secure the lid and shake the jar vigorously until all ingredients are well combined. If needed, use a fork or a whisk to beat down the egg yolks. Transfer only the yellow yolks into the mason jar by carefully cracking each egg and separating the white from the yolk. Use a clean bowl to catch the egg whites, ensuring that only the yolks remain. Don’t trash the white, enjoy them for breakfast!
Select a large saucepan that can comfortably accommodate all of the fettuccine while allowing enough space for stirring. See my favorite down below. Transfer the content of your mason jar to your saucepan and bring it to a gentle simmer over low heat for about 1 minutes. To ensure the integrity of the sauce, it is crucial to avoid boiling. Boiling can lead to a breakdown of the sauce’s components and result in overcooked eggs. We want a silky sauce so Focus on reheating gently rather than boiling. Keep a close eye on the dish, stirring continuously. Stop when it’s warm enough.
Using tongues, incorporate the hot fettuccine into the sauce and stir until they are fully coated.
Plate the pasta and garnish with fresh parsley and additional Parmesan if desired. To counterbalance the creaminess, try adding sliced green onion on top, that’s how I love it, with my easter ham, of course. Enjoy this easy-to-make sauce with your favorite dishes!
**Since maintaining a gentle heat is essential; otherwise, the egg yolks will scramble this is not a good dish to make ahead time. You do not want to reheat the dish in the oven or microwave for that reason. Instead, prepare your creamy sauce and store your mason jar in the refrigerator for up to 24 hours ahead of time. Reserve the last 15 minutes before sitting down to boil your fettucine and assemble with the sauce until fully re-heated.
Need another side dish? Try;
Goldie’s Delicious Baked Potatoes (aka “Bataters”)
Prepare the Potatoes; thoroughly clean under running water to remove any dirt. Pat them dry with a clean kitchen towel. Using a fork, poke several holes in each potato. Drizzle olive oil over each potato & sprinkle sea salt generously on top. Tear off pieces of aluminum foil large enough to wrap each potato individually.
Wrap and bake at 350°F (175°C). Bake for 2 to 3 hours, depending on their size. You’ll know they’re done when a fork slides through easily.
