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½ cup Butter
2 teaspoon Black Pepper
1/3 cup Zucchini, Cooked
1/3 cup Carrots, Cooked
2 Egg Yolks
3 cup Cream
½ cup Tomato Sauce
4 cup Fettucine, Cooked
2 tablespoon Cream
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta.
Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta to coat well. Serve with some parmesan cheese.
2 teaspoon Black Pepper
1/3 cup Zucchini, Cooked
1/3 cup Carrots, Cooked
2 Egg Yolks
3 cup Cream
½ cup Tomato Sauce
4 cup Fettucine, Cooked
2 tablespoon Cream
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta.
Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta to coat well. Serve with some parmesan cheese.
