Bettini Fettuccine All'Uovo Egg Pasta (250g)

Slightly wider than tagliatelle, fettuccine all'uovo is a classic Roman ribbon pasta — made here with Lazio durum wheat semolina, pure spring water and 20% pasteurised egg, shaped through traditional bronze dies.

The egg enriches both the flavour and texture, giving these ribbons a silky, slightly yielding bite that pairs perfectly with the richest, creamiest sauces.

How to use it:  The classic Roman pairing is Alfredo — butter, Parmigiano Reggiano, a little pasta water. Also brilliant with a slow-cooked meat sauce or a rich cream and mushroom dressing.