Yield: 6 Servings
|2 packs||Spinach pasta|
|2 ounces||Olive oil|
|4 \N||Cloves garlic; chopped and soaked in a little olive oil|
|1 pint||Whipping cream|
|4 \N||Egg yolks|
|8 ounces||Chicken stock|
|4 ounces||Grated Parmesan cheese|
|\N \N||Lemon juice|
|\N \N||Worcestershire sauce|
|4 ounces||Ham; diced (optional)|
|4 ounces||Mushrooms; sliced and sauted 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, .