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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A companion to my Chicken Italiano, this is also a good side dish on its own. A family favorite for over 25 years! Ingredients:
1 lb spinach fettuccine |
1 tablespoon oil |
3 tablespoons butter |
1/4 cup sliced black olives |
4 egg yolks |
1/2 cup cream |
1/8 teaspoon grated nutmeg |
parmesan cheese |
Directions:
1. Bring 2 quarts of water to boil with a tablespoon each of salt and oil.
2. Drop in the noodles and boil, uncovered over high heat, until they are al dente.
3. Drain and rinse with warm water to keep them from sticking together.
4. Melt the butter in a large saucepan.
5. Add the sliced olives and cook over low heat a minute or two.
6. Add the pasta and toss with two forks.
7. In a small bowl, beat together the egg yolks, cream, and nutmeg.
8. Remove the saucepan from the heat and pour this mixture over the pasta.
9. Toss again to coat.
10. The sauce should be creamy and the eggs should not solidify.
11. Sprinkle with Parmesan cheese and serve.
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