| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian5 | 4 | Servings |
INGREDIENTS
| 1 | lb | Spaghetti: |
| 1 | Frozen broccoli spears, 10 | |
| oz. | ||
| 2 | Egg yolks | |
| 1 | c | Cheddar cheese, grated |
| 1/4 | c | Parmesan cheese, grated |
| 1 1/4 | c | Sour cream |
| 1 | ds | Nutmeg or paprika |
INSTRUCTIONS
Cook spaghetti and broccoli separatley in boiling salted water according to package directions. Drain. Keep warm Meanwhile prepare sauce: Beat egg yolks, cheeses and sour cream together in a bowl. Pour into saucepan. Slowly heat the sauce, stirring constantly until smooth and creamy. Add broccoli spears. Season with nutmeg or paprika. Serve spaghetti in large bowl, sprinkle with a little nutmeg or paprika. Serve sauce alongside. Per serving: 321 Calories (kcal); 29g Total Fat; (79% calories from fat); 13g Protein; 4g Carbohydrate; 172mg Cholesterol; 311mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: My Great Recipes Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 242
Total Fat: 27.5g
Cholesterol: 162.6mg
Sodium: 332.5mg
Potassium: 145.9mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 2.8g
Protein: 12.2g