Directions:
- Sauté first 5 ingredients in butter in a large skillet for 5 minutes.
- Stir in basil, salt & pepper- set aside.
- Cook fettuccine separately in two dutch ovens according to package directions (omitting salt), drain.
- Combine fettuccine and vegetables in one Dutch oven, toss gently.
- Simmer mixture until heated, stirring occasionally.
- Stir in 3/4 cup parmesan cheese.
- Beat egg yolks and whipping cream until foamy, add fettuccine mixture, tossing gently.
- Cook over medium heat until thickened.
- Place on a serving platter and sprinkle with 1/4 cup parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.52 Kcal (999 kJ) | ||
| Calories from fat | 140.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Cholesterol | 89mg | 30% | |
| Sodium | 376.62mg | 16% | |
| Potassium | 146.22mg | 3% | |
| Total Carbs | 16.04g | 5% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 9.41g | 19% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 171.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 252.93 Kcal (1059 kJ) | ||
| Calories from fat | 148.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 24% | |
|---|---|---|---|
| Cholesterol | 94.37mg | 30% | |
| Sodium | 399.37mg | 16% | |
| Potassium | 155.05mg | 3% | |
| Total Carbs | 17.01g | 5% | |
| Sugars | 1.71g | 6% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 9.98g | 19% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 181.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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