What’s For Dinner?
Capo Cafe's Fettuccine Alfredo
(First star is lowest, fourth star is highest)
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
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
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.