Fettuccine alla Romana from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 320) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salade à la Romaine; Fennel and blood orange salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    This is a simple dish with only a few ingredients but is is great. Follow the instructions specifically and you'll get a nice main for two. It is a bit on the rich side but there is very little meat so it isn't too bad for you. Go a bit heavier on the pram than she suggests.

  • Breadcrumbs on February 25, 2011

    p. 310 - Scrumptious, simple, super-quick! This dish is a triple threat and what more could you ask for! Reminiscent of the much-loved pasta Carbonara, this dish was a real hit at our house. I did make a couple of changes along the way. The recipe calls for freshly cooked peas. As opposed to doing this separately, I simply add the peas to the pasta during its final moments of cooking to save time and dirtying another pan. Also, I used Seranno ham instead of Prosciutto. Finally, instead of warming a serving bowl to prepare the sauce, I simply used the already warm pasta pot to melt the butter and assemble the sauce and pasta. I then plated the pasta into the individual serving dishes that had been warmed. This was a wonderful dish, I'll be making it again. K10

  • PrincessK on February 05, 2011

    p. 310 simple and quick Simple process: boil the pasta, drain briefly, and add, still moist, to a warm bowl w/4 T butter. Add warm cream, cooked peas, and parmigiano. Toss. Grind some black pepper over it.

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