Rustichella d'Abruzzo Egg Fettuccine

From the word affettare, meaning "to slice," fettuccine are ribbons cut from flat sheets of pasta. The noodles are similar to tagliatelle, but a wider surface makes fettuccine even better at catching rich, creamy sauces like the famous Alfredo. A typical Sunday lunch pasta throughout Italy, egg fettuccine is often served with a hearty meat or mushroom ragù. We also love it with truffle sauces or simply butter and Parmigiano-Reggiano.

By the way, we just want to point out how easy it is to make great Fettuccine Alfredo: Heat butter and heavy cream over low heat until just bubbling. Add handfuls of Parmigiano-Reggiano and cracked pepper. Toss with the noodles, adding more cream to thin the sauce to the desired consistency. That's it!

For a version without eggs, try Rustichella d'Abruzzo Fettuccine.