Fettuccine alla Nonna
I am so excited to be able to share this amazing recipe for Fettuccine alla Nonna! It comes complements of the Colandrea Family of Colandrea New Corner Italian Restaurant in Brooklyn. They have been in business family owned since 1936, so you know this recipe is gonna be amazing.
You will need:
- 6 tbs of butter
- 1 cup heavy cream
- 1 cup gratedParmigiano cheese
- 2 egg yolks
- 1 pound of driedfettuccine (the restaurant uses fresh in house made pasta)
- 1 cup broccoliflorets
- 3/4 cup of peas
- 1 pound of peeledcleaned shrimp
- Salt and pepper totaste
- Fresh basil leavesfor garnish
Directions:
- Cook fettuccine in a pot of boiling salted water according to the directions until al dente.
- In a separate small pot, cook the broccoli in salted water until firm.
- In a large sauce pan, mix the butter and heavy cream together on medium heat.
- After the butter melts, add the Parmigiano cheese and salt and pepper to taste.
- Add a bit of the pasta water and bring to a boil.
- Add shrimp and cook until the sauce has slightly reduced and shrimp is fully cooked.
- Add the broccoli and peas.
- Mix in fettuccine and two egg yolks, stirring until egg is cooked on low heat (1 min).
- Remove from the flame, plate the meal, and garnish with basil leaves and fresh Parmigiano cheese.
I also posted a photo of the Colandrea family celebrating after their restaurant won Best of the Boro contest. No surprise to me, everything on their menu is incredible. If you are in the area go, if you are not in the area, get there. They are located at 7201 8th Ave in Brooklyn NY. www.newcornerrestaurant.comYou will love the food and the family.
Thank you Mr. and Mrs. Colandrea for sharing this special family recipe with all of us. I know it’s not something you normally do.
– Daniel Mancini
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