Cook the pasta according to package directions.
Drain and set aside.
Boil ¾ c. cream and remove from heat.
Combine egg yolks with remaining ¼ c. cream to form a liaison.
Add ¼ c. of the boiled cream to the liaison. Stir and then combine liaison with the rest of the cream.
Add Parmesan. Adjust seasoning.
If necessary, reheat pasta in boiling, salted water. Toss drained pasta with sauce.
Click the link for the parmesan bowl that goes with this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (686g)|
|Recipe Makes: Servings|
|Calories from Fat: 867 (34%)|
|Amt Per Serving||% DV|
|Total Fat 96.4g||128 %|
|Saturated Fat 47.9g||239 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 1422.5mg||438 %|
|Sodium 936.8mg||32 %|
|Potassium 1328.3mg||35 %|
|Total Carbohydrate 327.4g||96 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 312.4g|
|Protein 95.9g||137 %|
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: 2564
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