| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pasta |
4 |
-6 serving |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 1/2 |
c |
Whipping cream |
| 1/2 |
ts |
Nutmeg, freshly grated if possible |
| 4 |
c |
Hot cooked pasta |
| 1 |
lg |
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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