| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Pasta | 6 | Servings | |
INGREDIENTS
| 2 | pk | Spinach pasta |
| 2 | oz | Olive oil |
| 3 | oz | Butter |
| 4 | Cloves garlic; chopped and soaked in a little olive oil | |
| 1 | pt | Whipping cream |
| 4 | Egg yolks | |
| 8 | oz | Chicken stock |
| 4 | oz | Grated Parmesan cheese |
| Salt | ||
| Pepper | ||
| Lemon juice | ||
| Worcestershire sauce | ||
| 4 | oz | Ham; diced (optional) |
| 4 | oz | Mushrooms; sliced and saut.ed in butter (optional) |
INSTRUCTIONS
Cook noodles in 6 quarts boiling water with salt and oil. Slightly undercook pasta, drain and rinse with cold water. Melt butter in a large skillet. Add chopped garlic and noodles. Toss until hot. Mix cream with egg yolks and add to pasta. Toss. Bring almost to a boil and immediately reduce heat. Correct consistency of sauce with chicken stock. Add Parmesan cheese. Season with salt, pepper, lemon juice and Worcestershire sauce. If you are adding ham and/or mushrooms, do so now. Toss and serve immediately. Yield: 6 to 8 servings. LISA FOSTER (MRS. VINCENT, JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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