fettuccini alfredo #1
- Categories
- Pasta
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | Spinach pasta |
| 2 ounces | Olive oil |
| 3 ounces | Butter |
| 4 | Cloves garlic; chopped and soaked in a little olive oil |
| 1 pint | Whipping cream |
| 4 | Egg yolks |
| 8 ounces | Chicken stock |
| 4 ounces | Grated Parmesan cheese |
| Salt | |
| Pepper | |
| Lemon juice | |
| Worcestershire sauce | |
| 4 ounces | Ham; diced (optional) |
| 4 ounces | Mushrooms; sliced and saut‚ed in butter (optional) |
Cook noodles in 6 quarts boiling water with salt and oil. Slightly undercook pasta, drain and rinse with cold water. Melt butter in a large skillet. Add chopped garlic and noodles. Toss until hot. Mix cream with egg yolks and add to pasta. Toss. Bring almost to a boil and immediately reduce heat. Correct consistency of sauce with chicken stock. Add Parmesan cheese.
Season with salt, pepper, lemon juice and Worcestershire sauce. If you are adding ham and/or mushrooms, do so now. Toss and serve immediately. Yield: 6 to 8 servings.
LISA FOSTER (MRS. VINCENT, JR.) From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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