Fettuccine with Artichokes Egg and Parmesan Sauce
Ingredients
1/2 cup olive oil | ||
2 tbs minced onion | ||
14 oz can of artichokes drained | ||
1 lb linguine, al dente | ||
kosher salt and fresh cracked black pepper to taste | ||
1/2 cup chicken stock (use our search for chicken stock recipe) | ||
3 large eggs | ||
1/2 cup Parmesan cheese |
This is a wonderful pasta dish topped with egg and Parmesan sauce.
Directions:
- In a large saute pan heat the olive oil and saute the onion until softened.
- Add the artichoke hearts to the oil, lower the heat and season with salt and pepper.
- Add the broth to the saucepan and cook on low heat for 5 minutes turning the artichokes gently.
- Whisk in the eggs with 1/4 cup of the Parmesan cheese and stir into the saucepan.
- Add the noodles to the pan and toss thoroughly, slowly adding the remaining cheese.
- Serve immediately.
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