Yield: 4 Servings
|6 ounces||Spinach fettucine|
|\N \N||Boiling salted water|
|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