| Fettuccini Alfredo
2 packages of Spinach pasta 2 ounces of Olive oil 3 ounces of butter 4 Cloves garlic; chopped 1 pint of whipping cream 4 Egg yolks 8 ounces of chicken stock 4 ounces of grated Parmesan cheese Salt Pepper Lemon juice Worcestershire sauce 4 ounces of ham, diced (optional) 4 ounces of Mushrooms, sliced |
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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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |