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DEL.ICIO.USCapo Cafe's Fettuccine Alfredo
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This is a much beloved and oft-requested recipe from Capo's Cafe, a restaurant in Virginia-Highland that was open from 1977 to 1998. This fettuccine was paired with Capo's Chicken Diablo (see link to recipe below).
Hands on time: 5 minutes Total time: 20 minutes Serves: 4
Ingredients:
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12 ounces fettuccine
4 tablespoons butter
2 eggs, lightly beaten
3/4 cup heavy cream
3/4 cup Parmesan cheese
Salt and freshly ground pepper
Instructions:
Prepare fettuccine according to package directions.
In a large skillet, melt butter. On low heat, add one egg, whisking constantly to blend. Add the remaining egg, whisking constantly to blend. Gradually, add cream, stirring constantly. When well-blended and warm, gradually add Parmesan. Turn heat up just a little. Stir until well-blended. Add the fettuccine a little at a time and toss until well-coated. Season with salt and pepper to taste. Serve immediately.
In a large skillet, melt butter. On low heat, add one egg, whisking constantly to blend. Add the remaining egg, whisking constantly to blend. Gradually, add cream, stirring constantly. When well-blended and warm, gradually add Parmesan. Turn heat up just a little. Stir until well-blended. Add the fettuccine a little at a time and toss until well-coated. Season with salt and pepper to taste. Serve immediately.
Nutrition:
Per serving: 672 calories (percent of calories from fat, 48), 21 grams protein, 66 grams carbohydrates, 2 grams fiber, 36 grams fat (21 grams saturated), 198 milligrams cholesterol, 447 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: Capo's Cafe
Capo Cafe's Chicken Diablo