| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Salted butter |
| 3 |
c |
35% cream |
| 2 |
ts |
Fresh black pepper |
| 1/2 |
c |
Tomato sauce |
| 2/3 |
c |
(tl)carrots, zucchini, broc. |
| 1 |
|
Enough fettuccine for 4 |
| 2 |
|
Egg yolks |
| 2 |
tb |
Cream |
INSTRUCTIONS
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring
to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the
cooked pasta. Remember to cook it al dente still slightly firm to the bite.
Whip the egg yolks with a fork and mix them into the cream. Whisk the
mixture into the cream sauce and pasta. This will serve as a thickner. Make
sure the pasta is completely coated with the sauce and serve with some
parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Either Jesus pays or you do”