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Fettuccine Charles

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Ingredients
  Butter 1 Cup (16 tbs), divided
  Eggs 2 , beaten
  Heavy cream 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Spinach fettuccine/Egg fettuccine 1 Pound
  Snipped parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Snipped oregano/1/2 teaspoon dried oregano, crushed 1 Teaspoon
  Parmesan cheese 1 Cup (16 tbs), grated
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Keep eggs, cream, sour cream and butter at room temperature for 1 hour.
2. Take a 6-quart stockpot or Dutch oven, add 4 quarts boiling salted water and cook fettuccine for about 8 to 10 minutes or till fettuccine turns firmly soft. Drain off excess water.
3. Take a 3-quart saucepan, melt ½ cup butter and add garlic, parsley, oregano, pepper and salt.
4. Add cooked pasta and allow it to be coated fully.
5. Stir in ½ cup butter and cook, stirring intermittently, over low heat till the butter melts.
6. Mix sour cream, cream and eggs.
7. Add Parmesan cheese and toss well to mix properly.

SERVING
8. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Ingredient: 
Cheese
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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