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X Italian Pasta Dishes
tagliatelle alla crema
Tagliatelle alla Crema (baked, with sauce -- eggs, butter, milk, Parmesan, and nutmeg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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To serve 6
1 lb. tagliatelle cooked in the approved fashion

For sauce
8 tablespoons grated Parmesan
2 tablespoons flour
3 egg yolks
3 egg whites, beaten stiff
4 ounces butter
pinch of nutmeg
pinch of salt
1 pint milk


"Place four tablespoons of the grated cheese with the flour in a saucepan and mix slowly with the milk and a pinch of salt and nutmeg. Place on a slow heat and stir with a wooden spoon until it thickens, add a nut of butter and blend well, then remove from the fire, add the remainder of the butter and the balance of the grated cheese, and finally, when it has cooled a trifle, the beaten yolks of the three eggs. Whip the egg whites separately and fold into the first mixture. Add the cooked and drained tagliatelle to the sauce, place in a greased earthenware or oven-glass dish, and allow to cook in a medium oven for quarter of an hour."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... P.S. In Molise prior to World War II tagliatelle was generally made without eggs in the countryside, however, later on, in the 1950s tagliatelle may have included eggs. In any case, Dorothy Dale's recipe for fresh pasta, including tagliatelle includes the following incredients: 1 lb. flour, 2 or preferably 3 eggs a pinch of salt and lukewarm water......... Photo: Mary Melfi.

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