Livia’s Fettuccini Recipe

Cooking Instructions

1. 1

   Prepare the Asparagus

   Wash the asparagus and trim the woody ends. Cut into 1-inch pieces.

2. 2

   Cook the Fettuccine

   In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

3. 3

   Make the Creamy Sauce

   In a large skillet over medium heat, melt the butter and olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, salt, and black pepper. Stir and bring to a gentle simmer.

4. 4

   Add Asparagus and Parmesan

   Add the asparagus pieces to the skillet and cook for about 3-4 minutes until tender. Stir in the grated Parmesan cheese until melted and well combined.

5. 5

   Combine Pasta and Sauce

   Add the cooked fettuccine to the skillet and toss until well coated with the sauce. Remove from heat.

6. 6

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack each egg into a small dish and carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

7. 7

   Serve

   Divide the fettuccine among plates, top each serving with a poached egg, and sprinkle with additional Parmesan cheese if desired. Serve immediately.