Fettuccini alfredo #1

Yield: 6 Servings

Measure Ingredient
2 packs Spinach pasta
2 ounces Olive oil
3 ounces Butter
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 Salt
\N \N Pepper
\N \N Lemon juice
\N \N 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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