May 23, 2008
4 tablespoons (1/2 stick) unsalted butter
1 cup heavy cream or half and half
1 cup freshly grated Pecorino Romano cheese
1 large egg yolk, lightly beaten
1 pound of your favorite pasta
Salt and pepper
Bring a large pot of salted water to a boil. Melt butter in a small saucepan over medium-low heat. Add heavy cream and cheese. When cheese is melted, add egg yolk. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat.
Add pasta to boiling water and cook according to package directions. Drain pasta and transfer to a large serving platter. Pour sauce over pasta, salt and pepper to taste. Serve immediately.
For the Chicken:
I boiled the chicken and it turned out very moist and tender. Grilling for this recipe doesn't work for me, since it becomes too though and dried out.