COMMENT:
Italian cooking is very simple and usually very fast. It uses fewer
ingredients for each dish than any other cuisine. This recipe is
a prime example of that fact.
INGREDIENTS:
- 12 ounces fettucine, cooked
- ¼ cup unsalted butter
- 1 tbsp minced garlic
- 2 cups heavy cream
- 1 cup chicken broth
- 2 egg yolks
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped chives or parsley
- salt and coarsely ground pepper to taste
METHOD:
Melt butter in a large sauté pan. Add garlic sauté
1-2 minutes, Add cream and chicken broth bring to a rolling boil,
reduce to simmer and cook until cream is slightly thickened. Remove
from heat and quickly whip eggs into the center of the cream whisking
constantly to keep eggs from scrambling. Add cooked pasta blending
well into the mixture. Follow with cheese, chives or parsley continuing
to blend well. Season to taste using salt and pepper. Serve immediately
otherwise pasta will become pasty. |
