|Homemade chicken broth/1 large can 49 1/2 ounce regular-strength chicken broth||6 Cup (96 tbs)|
|Pastina/2 ounces dry vermicelli, broken into short lengths||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄4 Pound (At Room Temperature, 1/2 Cup)|
|Freshly grated parmesan cheese||5 Ounce (1 Cup)|
|Egg yolks||4 Large|
|Whipping cream||1 Cup (16 tbs)|
In a 4- to 5-quart pan, bring broth to a boil over high heat.
Add pasta to boiling broth.
Reduce heat to medium and simmer, uncovered, until pasta is tender to bite, 3 to 5 minutes.
Meanwhile, in a food processor (or a bowl), whirl (or beat) butter, cheese, and egg yolks until well blended; beat in cream.
Slowly pour about 1 cup of the broth into egg mixture, beating constantly; then pour all into pan, beating constantly.
Ladle into individual bowls; dust each serving with nutmeg, if desired.
Serving size: Complete recipe
Calories 2678 Calories from Fat 2031
% Daily Value*
Total Fat 229 g351.8%
Saturated Fat 141.5 g707.6%
Trans Fat 0 g
Cholesterol 1440.3 mg480.1%
Sodium 5894.4 mg245.6%
Total Carbohydrates 55 g18.4%
Dietary Fiber 1.3 g5.3%
Sugars 22.6 g
Protein 76 g151.9%
Vitamin A 86.5% Vitamin C
Calcium 180.9% Iron 20%
*Based on a 2000 Calorie diet