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2 tbsp butter 30 mL
1 tbsp finely chopped onion 15 mL
1 cup light cream 250 mL
1/2 cup white wine 125 mL
2 egg yolks, beaten 2
2 cups freshly grated Mozzarella 500 mL
1/2 cup freshly grated Parmesan 125 mL
12 oz fettucine 375 g
chopped chives (optional)
Melt the butter in a saucepan and wilt the onion in it; add the cream, and bring it to a low boil, stirring. Stir in the white wine.
Blend a bit of the hot cream with the egg yolks and then whisk the yolk mixture back into the cream.
Gradually add the cheeses, stirring and blending without allowing the sauce to boil again. Keep it warm while cooking the fettucine.
When tender, drain it, then toss with the sauce until well coated. Serve with extra sauce on top. Sprinkle with chives, if desired.
1 tbsp finely chopped onion 15 mL
1 cup light cream 250 mL
1/2 cup white wine 125 mL
2 egg yolks, beaten 2
2 cups freshly grated Mozzarella 500 mL
1/2 cup freshly grated Parmesan 125 mL
12 oz fettucine 375 g
chopped chives (optional)
Melt the butter in a saucepan and wilt the onion in it; add the cream, and bring it to a low boil, stirring. Stir in the white wine.
Blend a bit of the hot cream with the egg yolks and then whisk the yolk mixture back into the cream.
Gradually add the cheeses, stirring and blending without allowing the sauce to boil again. Keep it warm while cooking the fettucine.
When tender, drain it, then toss with the sauce until well coated. Serve with extra sauce on top. Sprinkle with chives, if desired.