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Categories:Viewed: 82 - Published at: 8 years ago
Ingredients
- 1/2 lb. fettucini
- 2 Tbsp. butter
- 4 oz. Blue Vein cheese
- 1/2 c. heavy cream
- 3 Tbsp. walnuts, chopped
- 1/4 c. dry white wine
- 2 egg yolks, lightly beaten
- 2 Tbsp. finely chopped parsley
Method
- Cook fettucini in boiling salted water.
- While cooking pasta, prepare sauce.
- Melt butter and cheese over low heat.
- Gradually stir in cream, walnuts and wine.
- Bring to boil then whisk a bit of the sauce into the egg yolk.
- Return the mixture to the sauce and stir continuously over gentle heat until thickened, do not allow it to boil.
- Stir in the parsley and pour mixture over cooked and drained pasta.
- Serve immediately with crusty bread.
- Makes 2 to 4 servings.
