|Triple egg pasta/3 ounces packaged tagliarini/vermicelli||1⁄3 Cup (5.33 tbs)|
|Sweet unsalted butter||1⁄4 Pound, softened (1/2 Cup)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Beef broth/Chicken broth/a combination of both||6 Cup (96 tbs)|
Cut fresh pasta into thin noodles about 4 inches long, or break packaged noodles into 4-inch lengths.
Place butter, cheese, and egg yolks in a bowl and beat until creamy.
Gradually beat in whipping cream.
In a 3-quart kettle, heat broth to boiling.
Add noodles and cook in boiling broth until al dente (1 to 2 minutes for fresh noodles, or follow package directions).
Stirring constantly, spoon small amount of hot broth into butter cream mixture.
Still stirring constantly, pour this mixture back into hot broth.
Immediately remove from heat.
Ladle soup, including some of the noodles, into bowls.
Serving size: Complete recipe
Calories 2676 Calories from Fat 1961
% Daily Value*
Total Fat 221 g339.9%
Saturated Fat 135.7 g678.6%
Trans Fat 0 g
Cholesterol 1465.1 mg488.4%
Sodium 6248.7 mg260.4%
Total Carbohydrates 77 g25.6%
Dietary Fiber 2.6 g10.6%
Sugars 16 g
Protein 74 g148.4%
Vitamin A 83.2% Vitamin C
Calcium 138.9% Iron 35.9%
*Based on a 2000 Calorie diet