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Suggest a better descriptionCook noodles in 6 quarts boiling water with salt and oil. Slightly undercook pasta, drain and rinse with cold water. Melt butter in a large skillet. Add chopped garlic and noodles. Toss until hot. Mix cream with egg yolks and add to pasta. Toss. Bring almost to a boil and immediately reduce heat. Correct consistency of sauce with chicken stock. Add Parmesan cheese. Season with salt, pepper, lemon juice and Worcestershire sauce. If you are adding ham and/or mushrooms, do so now. Toss and serve immediately. Yield: 6 to 8 servings. LISA FOSTER (MRS. VINCENT, JR.) From
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 823 | ||
Calories from Fat: 713 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.2g | 106 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 34.3g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 1224.9mg | 377 % | |
Sodium 559.4mg | 19 % | |
Potassium 190.7mg | 5 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.3g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 823
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