| 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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