| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Pasta | 4 | Servings |
INGREDIENTS
| 6 | oz | Fettucine |
| 6 | oz | Spinach fettucine |
| Boiling salted water | ||
| 1/2 | c | Butter |
| 1/4 | lb | Proscuitto; cut in thin strips |
| 3/4 | c | Cooked peas |
| 1 | c | Whipping cream |
| 2 | Egg yolks; well beaten | |
| 1 | c | Parmesan cheese |
INSTRUCTIONS
1. In large saucepan (or Dutch oven) cook fettucine noodles as directed. Drain noodles and set aside. 2. Add butter and proscuitto. Saute for 3 minutes. Add peas. 3. In small bowl, beat egg yolks and cream with a whisk until foamy. Add to pan. Stir in Parmesan cheese (1/2 cup) - stir gently over medium high heat until mixture thickens. Add fettucine - toss to coat noodles. 4. Serve in warmed bowl, sprinkle with remaining cheese. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998
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