Ingredients

makes 6 servings

　　1 recipe Fresh Egg Pasta (page 178), cut into fettuccine

　　Salt

　　4 tablespoons unsalted butter

　　2/3 cup heavy cream

　　1/2 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth

　　Finely ground black pepper

　　2 large egg yolks

　　1/4 cup freshly grated Parmigiano-Reggiano cheese

　　1 teaspoon coarsely ground black peppercorns (see note page 139)

　　

Step 1

Prepare the fresh pasta and cut it into fettuccine.

　　

Step 2

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

　　

Step 3

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.

　　

Step 4

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.)

　　

Step 5

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.

　　Cooks' Note

　　If you are at all concerned about the risks of eating eggs that are not fully cooked, I offer you the following suggestions: Poach egg yolks in a small sieve as described in the recipe for Linguine with Bacon and Onions (page 138), or search out pasteurized eggs or egg yolks, available in the dairy case of some supermarkets.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.