Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Fettucine |
| 6 ounces | Spinach fettucine |
| \N \N | Boiling salted water |
| ½ cup | Butter |
| ¼ pounds | Proscuitto; cut in thin strips |
| ¾ cup | Cooked peas |
| 1 cup | Whipping cream |
| 2 \N | Egg yolks; well beaten |
| 1 cup | Parmesan cheese |
1. In large saucepan (or Dutch oven) cook fettucine noodles as directed.
Drain noodles and set aside.
2. Add butter and proscuitto. Saute for 3 minutes. Add peas.
3. In small bowl, beat egg yolks and cream with a whisk until foamy. Add to pan. Stir in Parmesan cheese (½ cup) - stir gently over medium high heat until mixture thickens. Add fettucine - toss to coat noodles.
4. Serve in warmed bowl, sprinkle with remaining cheese.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 25, 1998