| 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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