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Cook 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|
|Calories from Fat: 713 (87%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 823
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