Fettuccini alfredo #1
6 Servings
Ingredients
| Quantity | 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) |
Directions
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, .