Bernice Berntsen Pierson
1 package fettuccine
1/2 c. grated Parmesan cheese
2/3 c. cream
1/4 lb. butter
1 egg yolk
1 tsp. dried parsley
1/4 tsp. minced garlic
Cook noodles in water for 10 minutes.
While noodles are cooking, beat egg yolk lightly with fork and add to cream. Melt butter. Place drained hot noodles in warm bowl. Pour egg and cream mixture over noodles. Add melted butter and herbs. Toss noodles with Parmesan cheese. Serves 6.
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