| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Pasta | 4 | -6 serving |
INGREDIENTS
| 4 | T | Butter |
| 1 1/2 | c | Whipping cream |
| 1/2 | t | Nutmeg, freshly grated if |
| possible | ||
| 4 | c | Hot cooked pasta |
| 1 | Egg yolk | |
| 3/4 | c | Freshly grated Parmesan |
| cheese | ||
| Grated nutmeg | ||
| Grated parmesan cheese |
INSTRUCTIONS
Melt butter with cream and the 1/2 teaspoon nutmeg in a wide frying pan. Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk. Remove pan from heat and stir in the egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese. Makes 4 main dish servings or 6 to 8 first course servings. Source: Sunset Cookbooks, Italian Meals. Contributor: Frances Say Posted to MM-Recipes Digest V4 #10 by Frances.M.Say@bakernet.com on Mar 22, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 1343
Calories From Fat: 543
Total Fat: 61.7g
Cholesterol: 229.4mg
Sodium: 1619.5mg
Potassium: 444.8mg
Carbohydrates: 131.3g
Fiber: 4.1g
Sugar: 1.1g
Protein: 63.1g