Fettuccine Charles Recipe
Ingredients
| Butter | 1 Cup (16 tbs), divided | |
| Eggs | 2 , beaten | |
| Heavy cream | 1 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 1 pound spinach or egg fettuccine | ||
| Snipped parsley | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon, crushed | |
| 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.
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.
Chef
