Fettucini with mozzarella

4 Servings

Ingredients

QuantityIngredient
2tablespoonsButter
1tablespoonChopped onion
1cupTable cream
½cupWhite wine
2Egg yolks; beaten
2cupsGrated Mozzarella cheese
½cupGrated Parmesan cheese
12ouncesFettucine

Directions

Melt the butter in a sauce pan and wilt the onion in it, add the cream, and bring it to a low boil, stirring. Stir in the wine. Now blend a bit of the hot cream with the egg yolk and then whisk the yolk mixture into the cream.

Gradually add the cheeses, a handful at a time, stirring and blending without allowing the sauce to a boil again. Keep it warm while you cook the fettucine. When noodles are done, drain and toss with the sauce till well coated. Serve with extra sauce on top. Serves 4.

Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 98 Recipe by: Betty Jane Wylie

Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Feb 8, 1998