| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 1 |
T |
Chopped onion |
| 1 |
c |
Table cream |
| 1/2 |
c |
White wine |
| 2 |
|
Egg yolks, beaten |
| 2 |
c |
Grated Mozzarella cheese |
| 1/2 |
c |
Grated Parmesan cheese |
| 12 |
oz |
Fettucine |
INSTRUCTIONS
Melt the butter in a sauce pan and wilt the onion in it, add the
cream, and bring it to a low boil, stirring. Stir in the wine. Now
blend a bit of the hot cream with the egg yolk and then whisk the yolk
mixture into the cream. Gradually add the cheeses, a handful at a
time, stirring and blending without allowing the sauce to a boil
again. Keep it warm while you cook the fettucine. When noodles are
done, drain and toss with the sauce till well coated. Serve with extra
sauce on top. Serves 4. Source: The Betty Jane Wylie Cheese Cookbook,
1984. p. 98 Recipe by: Betty Jane Wylie Posted to MC-Recipe Digest by
Mardi Desjardins <amdesjar@mb.sympatico.ca> on Feb 8, 1998
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