You know how it is when you return from vacation. For several days you’re doing nothing but picking up, putting away, washing and folding laundry, storing the suitcase, and anything else you can think of before easing back into your regular routine in the kitchen. This recipe, as adapted from the book, Lunch in Paris, A Love Story with Recipes, served me well last night when heat lightning hovered and lit up the western sky, thunder rumbled overhead like bowling balls run amok, and the air itself filled with almost-raindrops just slightly smaller than those thunder balls.

I find myself craving soft comfort food lately; something easily prepared and easily eaten seems is what my body and my psyche wants and pasta is just such a comfort food. Minimal time in the kitchen is appreciated here so needing just 10 minutes to prepare the sauce, rich with butter, heavy cream, egg yolks, and loads of freshly grated Parmesan, you’re in business in a jiffy. You’ll be sitting down before the first fat raindrops fall to a fabulous meal. Light the lamps and pull up a chair. Just be sure to bring a hearty appetite because you’re going to need it for this rich dish.

I adjusted the recipe because the original called for 1-1/2 pounds of fettuccine noodles and I had only a third of that on hand. The sauce came out perfectly seasoned with the adjustments. Take your time then smother the noodles with the creamy sauce and toss gently to incorporate. I didn’t even bother with bread or a salad tonight. It was one of those noodles only please evenings.

Rainy Day Fettuccini Alfredo w/peas

Ingredients

6-8 T. salted butter
1 cup heavy cream
6 oz. freshly grated Parmesan cheese
1-1/2 t. freshly ground black pepper
2 egg yolks, unbeaten
1/2 lb. fettuccine noodles
Fresh or frozen green peas, to taste

Directions In a large stockpot, boil water for the pasta. Add salt liberally. Prepare the sauce by melting the butter in a heavy bottomed saucepan. Add the cream and stir to heat through. Add the cheese, stirring until combined. Add the ground pepper. Don’t be stingy with it. Stir this mixture and cook for 5 minutes; it will begin to thicken.

Toss the pasta into the boiling water. Cook until al dente. Add the peas to the noodles for the last 5 minutes of cooking time. Drain and return to the pot.

While the pasta finishes cooking, whisk the egg yolks into the sauce, and continue whisking until the mixture thickens, 2-3 minutes.  Cook over low heat to prevent scorching.

Toss the sauce with the noodles and the peas in the pot and serve immediately. If you want to jazz this up, take the time to prepare a simple green salad for accompaniment complemented by a loaf of warm French bread then just dish it up and get your Ciao on!