Christmas Fettuccine

• Ingredients

  • ½ red capsicum
  • 100g butter
  • 1 tbsp chopped fresh rosemary
  • 1 tsp lemon juice
  • 400g fettuccine (see notes
  • 4 eggs (at room temp
  • 1 tbsp chopped fresh parsley
  • 50g parmesan

• Baking & Spices

  • Salt and pepper

Found on sprinklesandsprouts.com.au

Description

Ingredients

• ½ red capsicum
• 100g butter
• 1 tbsp chopped fresh rosemary
• 1 tsp lemon juice
• 400g fettuccine (see notes)
• 4 eggs (at room temp)
• 1 tbsp chopped fresh parsley
• 50g parmesan
• salt and pepper

Directions

• Start by chopping the capsicum into small dice.
• Place the butter in a small frying pan, add the capsicum and rosemary then place over a low heat and gently melt the butter. Cook for 3-4 minutes, remove from the heat and add the lemon juice. Set aside.
• Meanwhile bring a large pan of water to the boil and then salt generously. Add the pasta and cook for 1 minutes less than the packet suggests.
• Crack the eggs into a large bowl and whisk until they are well combined, season. Add the parsley and then grate in all of the parmesan.
• Check the pasta, if it is cooked to your liking remove it from the heat.
• Working quickly, add the hot pasta to the the egg mixture and then use tongs to lift and turn the pasta until you have a creamy sauce. About 2 minutes.
• Pour over the melted butter and toss again until well mixed and glossy.
• Taste and season with salt and pepper and eat straight away.