Fettuccine alla Romana is a timeless expression of Roman comfort food, simple, elegant, and deeply satisfying. Made with fresh fettuccine, extra virgin olive oil, cheese, and sometimes enriched with egg yolk, this dish is all about quality ingredients and balance. Often considered a close cousin of Fettuccine Alfredo, this Roman version stays closer to its rustic Italian roots, offering a comforting yet refined dining experience
Preparation
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve about ½ cup of pasta water before draining. In a large pan, melt the butter over low heat. If using, whisk the egg yolk with 1–2 tablespoons of the hot pasta water in a small bowl to temper it.
Add the drained fettuccine to the pan with the melted butter. Toss gently to coat. Remove the pan from the heat and quickly stir in the cheese and tempered egg yolk (if using), adding a splash of the reserved pasta water to create a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.
Plate immediately, with extra Parmigiano and black pepper on top if desired.
This dish is all about balance: adjust the cheese and pasta water to get a silky, not clumpy, sauce.
For a truer Roman flavour, you can use Pecorino Romano instead of - or alongside - Parmigiano Reggiano.
FREE DELIVERY FOR ORDERS OVER £100
0 
