Hay and straw

Yield: 4 Servings

Measure Ingredient
6 ounces Fettucine
6 ounces Spinach fettucine
Boiling salted water
½ cup Butter
¼ pounds Proscuitto; cut in thin strips
¾ cup Cooked peas
1 cup Whipping cream
2 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

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