Had this for dinner last night and it was good, but did make some adjustments. Didn't have cream, so used half and half. Started out melting the 3 tbs of butter and a tbs of cream cheese in skillet and then added in the half and half and let thicken. Chopped up 3 cloves of garlic and added to the mix along with the nutmeg, ground black pepper, a pinch of white pepper and a few drops of lemon juice. For the cheese I just added 3/4 cup of a shredded mix of asiago, provolone, parmesan and mozzarella. Next I added in the egg yolk and let it simmer. To achieve a less thick sauce I added a tsp of the noodle water and also the rest of the leftover stick of butter from the 3 tbs I had used. This created a decadent sauce that worked very well over the noodles and had such nice flavor. Topped with fresh parsley and fresh grated parmiggano reggiano.
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Had this for dinner last night and it was good, but did make some adjustments. Didn't have...