One of the most popular pasta dishes… invented by Alfredo di Lelio and perfected by me. Serve with your favorite Pinot Grigio. I personally have a glass or two while I prepare this dish.
- 1 tablespoon butter
- 1 tablespoon Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
- 1 small clove garlic finely chopped
- 1 cup heavy cream
- 1/2 cup whole milk ricotta cheese
- 1 large egg yolk
- 1-pound fresh fettuccine
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup fresh chopped Italian parsley
- Freshly ground pepper to taste
- Bring 6 quarts generously salted water to a boil.
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add olive oil, garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream, egg yolk and ricotta in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente. Reserve about a cup of pasta water before draining in a colander. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and fresh parsley and keep tossing gently until cream is mostly absorbed. Season generously with salt and pepper. If pasta is not as creamy as you would like, toss with a little of the reserved pasta water. Serve in warm bowls.
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