Eats: Fettuccine Alfredo

As a girl who keeps her word, here is a personal picture of a recent food-made-fresh-at-home: Fettuccine Alfredo... with a twist-->I used egg noodles instead of fettuccine. Not much of a twist, but the overall effect was delicious!

The recipe comes from the "How to Cook Everything Essentials" app that I downloaded on my handy-dandy I-phone. The picture was taken with the phone as well.

I served the noodles as a quick dinner fix using my eggs my boyfriend brought back home from his family's farm. His parents raise free-range hens that produce beautiful eggs with a deep orange yolk. These eggs are also the reason the sauce for the noodles came out a lovely butter-yellow color. FANTASTIC! I hope you enjoy this fast and easy recipe as much as I did:

FETTUCCINE ALFREDO (Serves 4)

Ingredients:

• Salt (to taste)
• 2 tbsp Butter
• 1 lb. Fettuccine Noodles (or flat egg noodles)
• 1 cup feshly grated Parmesan cheese (or more to taste)
• 2 eggs
• 1/2 cup heavy cream
• Freshly ground black pepper

Directions:
1. Bring a large pot of water to a boil and salt it. Meanwhile, bring the butter to room temperature (you can soften it in a microwave, but don't melt it). Put it in a warm bowl.

2. Cook the pasta until tender but not mushy (this should take about 10-15 minutes)

3. While the pasta cooks, whisk 2 eggs with 1/2 cup heavy cream and 1 cup grated Parmesan in a warmed bowl. Sprinkle with pepper.

4. When the pasta is cooked, toss it with the cream mixture, adding a little of the cooking water if necessary to keep the mixtur moist. Drizzle with butter, toss well, and serve immediately.