Contributed By: MAB
DCC
Simple yet delicious.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
1/2 pound Fresh or dried fettuccine
4 tbsp (1/2 stick) unsalted butter
3/4 cup Heavy cream
2 Egg yolks
Salt & pepper to taste
Freshly grated parmesan cheese to taste
Sprig of fresh rosemary (optional)
Preparation
1. Cook the fettuccine in a large pot of boiling salted water until al dente (firm, yet tender). Drain
2. In a large skillet, melt the butter, add the cream and sprig of rosemary, and bring to a boil.
3. In a large bowl, beat the egg yolks and pour in the cream mixture, a little at a time, whisking constantly. Remove the rosemary. Add the fettuccine and toss well, coating it completely. Return everything to the skillet and cook over medium heat, stirring constantly, to warm the pasta. Season with salt and pepper and parmesan cheese. Serve hot.
Cook's Notes
yummy.
Copied from Quick Cook magazine.
Nutrition Information
Calories: 938
;
Total Fat: 68 g
;
Saturated Fat: 39 g
;
Polyunsaturated Fat: 2.8 g
;
Carbohydrates: 88 g
;
Protein: 19 g
;
Vitamin A: 2256 IU
;
Vitamin C: 1 mg
;
Calcium: 107 mg
;
Sodium: 423 mg
;
Iron: 4.1 mg
;
Fiber: 3.5 g