Recipe - Fettucini With Mozzarella

2 tablespoon Butter
1 tablespoon Chopped onion
1 cup Table cream
One half cup White wine
2 Egg yolks; beaten
2 cup Grated Mozzarella cheese
One half cup Grated Parmesan cheese
12 ounce Fettucine

Melt the butter in a sauce pan and wilt the onion in it, add the cream, and
bring it to a low boil, stirring. Stir in the wine. Now blend a bit of the
hot cream with the egg yolk and then whisk the yolk mixture into the cream.
Gradually add the cheeses, a handful at a time, stirring and blending
without allowing the sauce to a boil again. Keep it warm while you cook the
fettucine. When noodles are done, drain and toss with the sauce till well
coated. Serve with extra sauce on top. Serves 4.

Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 98

Recipe by: Betty Jane Wylie

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Feb 8, 1998