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Craig Claiborne's Fettuccine alla Romana



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La Belle Cuisine


Fettuccine alla Romana

A Feast Made for Laughter
(A Memoir with Recipes)
by Craig Claiborne, 1982,
Doubleday & Company, Inc.


This recipe is included in the collection considered
by Craig Claiborne to be the 100 best – out of more
than 8000 – to have appeared during his quarter-
century tenure as New York Times Food Editor.

Yield: 2 large or 4 small servings

1/2 pound fettuccine
4 tablespoons butter, at room temperature,
cut into 8 pieces
1/2 cup freshly grated Parmesan cheese
1/4 cup hot heavy cream
1/2 cup freshly cooked peas,
preferably freshly shelled
1/3 cup finely shredded, imported or
domestic Prosciutto
Freshly ground pepper

1. The important thing about this recipe is to have all the ingredients ready. The fettuccine must be tossed and served with the other ingredients
within seconds after it is cooked. Heat a serving dish and plates for
the fettuccine and place a colander in the sink.

2. Place the fettuccine into boiling salted water to cover and cook to the desired degree of doneness. This should not require more than 8 or 9
minutes for al dente, as preferred by Italians.
3. Test the fettuccine for doneness a strand at a time. Remove the strand
with a fork, let cool briefly, then bite into it. When nearly done, add
the butter to the hot serving dish.
4. When cooked, pout the fettuccine into the colander. Drain quickly and
not too thoroughly. Pour the moist pasta into the serving dish and
toss quickly. Add the cheese, cream, peas, and Prosciutto and
continue tossing. Serve quickly on hot plates. Let the guests
season the fettuccine themselves with a pepper mill.

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