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Name: Maggotini Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Serving forks; pn Pepper; lg Serving dish; Cooking spoon; 7 tb Butter; 1 cn (15oz) small white beans; 2 c Half and half; 2 sm Saucepans; 4 tb Flour; 1/2 pk Spaghettini; 1/2 ts Salt; Colander; lg Pot

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INGREDIENTS

2 Serving forks
pn Pepper
lg Serving dish
TOOLS
Cooking spoon
7 tb Butter
1 cn (15oz) small white beans
2 c Half and half
2 sm Saucepans
4 tb Flour
1/2 pk Spaghettini
1/2 ts Salt
Colander
lg Pot

Servings

INSTRUCTIONS

Cook spaghettini according to package directions. Carefully drain through a colander over the sink. Rinse the pasta in the colander with fresh hot water, drain thoroughly, then put back into the pot. Add three tablespoons butter to the pot, stir, and cove Pour the beans (maggot eggs) and their liquid into a small saucepan and with an adults help, cook on medium heat. When the liquid comes to a boil, carefully drain. Set aside. Place the remaining butter in a second saucepan and melt over low heat. Add salt and pepper and to the melted butter and gradually stir in half and half and continue heating sauce, stirring constantly, until its thickened and slimelike. Add the beans to the sauce, stirring until they are well coated. Arrange the warm pasta in a serving dish, then pour the slimed maggot eggs over the pasta. Use two forks to gentlytoss paasta and maggot sauce together, then serve. Serves 6 larve lovers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

NOTES

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Maggotini Alfredo

2 Serving forks
 pn Pepper
 lg Serving dish
 TOOLS
 Cooking spoon
7 tb Butter
1 cn (15oz) small white beans
2 c Half and half
2 sm Saucepans
4 tb Flour
1/2 pk Spaghettini
1/2 ts Salt
 Colander
 lg Pot

Cook spaghettini according to package directions. Carefully drain through a  colander over the sink. Rinse the pasta in the colander with fresh hot  water, drain thoroughly, then put back into the pot. Add three tablespoons  butter to the pot, stir, and cove    Pour the beans (maggot eggs) and their liquid into a small saucepan and  with an adults help, cook on medium heat. When the liquid comes to a boil,  carefully drain. Set aside.    Place the remaining butter in a second saucepan and melt over low heat. Add  salt and pepper and to the melted butter and gradually stir in half and  half and continue heating sauce, stirring constantly, until its thickened  and slimelike.    Add the beans to the sauce, stirring until they are well coated. Arrange  the warm pasta in a serving dish, then pour the slimed maggot eggs over the  pasta. Use two forks to gentlytoss paasta and maggot sauce together, then  serve. Serves 6 larve lovers.    From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

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Nutrition

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Serving Size: 1 Serving (1108g)
Recipe Makes: 1 Servings

Calories: 2115
Calories from Fat: 1731 (82%)

Amt Per Serving		% DV

	Total Fat 192.3g	256 %
	Saturated Fat 120.4g	602 %
	Monounsaturated Fat 53.1g
	Polyunsanturated Fat 7.3g
Cholesterol 571.7mg		176 %
Sodium 971mg		33 %
Potassium 1361.4mg		36 %
Total Carbohydrate 72.3g		21 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 70.5g
Protein 33.7g		48 %
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.

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Calories per serving: 2115

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