Fettuccine with Artichokes Egg and Parmesan Sauce

  • 30 mins
  • 8 ingredients

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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