Jane McCool, a pioneering P.E. teacher in Aurora, Mo., who created the still-in-existence Sweetie Babes dance troupe, passed away this week. She introduced hundreds of young girls to physicality and sport in an era when this was almost unheard of, and she was the “girl coach” opposite my grandfather, who coached basketball and football. That’s how my grandmother and Jane became friends, a relationship that lasted to the the very end.
But Jane wasn’t just a lifelong athlete. She was a foodie, too. She taught me how to make fettuccine alfredo, which was perhaps the gateway dish into the crazy food life I lead now.
RIP, Cool McCool.
Jane’s Fettuccine Alfredo
Yes, this recipe calls for a raw yolk. Either leave it out, use a pasteurized egg or hope for the best.
1 lb. dried fettuccine noodles
1 cup heavy cream
2 Tbsp. butter
1 egg yolk, lightly beaten
1 cup grated Parmesan cheese
Pinch nutmeg, grated
Salt and pepper to taste
Bring a large pot of salted water to a boil. Cook pasta as directed.
In a large bowl, whip cream with a handheld mixer until it holds stiff peaks. Reserve.
In a large pan, melt better over medium heat. Turn off heat.
Add cooked pasta to pan with melted butter. On medium heat, toss. Stir in cream gently to pasta. Then add the rest to taste. Mix well and serve.
— Jane McCool, Marionville, Mo.