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Fidelini a LA Royale

A pasta dish of fidelini in chicken broth thickened with egg yolks and cream, served with parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pasta and parmesan cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,289 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Fidelini a LA Royale

Ingredients

Directions

Cook the pasta

  1. Boil the fidelini in salted water until tender.

  2. Drain the pasta and add it to the chicken broth.

Finish and serve

  1. In a separate bowl, whisk together the egg yolks and cream.

  2. Stir the egg and cream mixture into the broth and pasta, cooking gently to thicken without boiling.

  3. Serve with grated parmesan cheese on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pasta + parmesan cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together1,289 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Pasta + chickentop 12% of all pairs
    Smell alikemoderate
    Cooked together1,024 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Chicken + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,846 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Cream + parmesan cheesetop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the broth as they set gently with heat, giving it a silky, creamy body.
Cream
Adds richness and fat, softening the flavor and smoothing the texture of the broth.
Fidelini pasta
Provides the starchy, tender body of the dish that soaks up the broth.

The step that matters

Stirring the egg and cream into the broth. Egg yolks thicken at gentle heat but scramble if the liquid boils. Keeping the heat low and stirring constantly lets the proteins set into a smooth, silky texture instead of clumping.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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