| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Spaghetti: |
| 1 |
pk |
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
CHEESE SAUCE
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
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