Search inside this book

No other editions

The Essential New York Times Cookbook: Classic Recipes for a New Century

Fettuccini Alla Romana

Page 310

Cuisine: Italian | Course Type: Main Courses

(1 review)

Tags: challenge 1968 chapter 7

Recipe Reviews

29th May 2013

Queezle_Sister from Salt Lake City, UT

Rich, maybe too rich, and with an amazing flavor!

I'm not one to go for rich creamy pasta sauces, but my 17-yr-old son prepared this for the family for dinner, and it could make me a believer!

Cream, prosciutto, Parmesan, and peas (and butter, too, of course) are prepared and served over fettuccine. The meal needs to be balanced by something like a green salad, but I still loved it, and went back for seconds -- 2 times!

(edited 10th June 2013) (0) comment (0) useful  

Login or register to add your own review of this recipe.