Pasta With Sauce Supreme

Last night for dinner we made a recipe from Sunset Cookbook of Favorite Recipes. When I came downstairs and saw the whitesauce cooking, I thought it would be fun to blog the recipe with a few photos. This post is the result of my impulse.

The alfredo sauce cooking, chicken breasts hot from the oven, and pasta boiling.

Janna grated the parmesan cheese...

I sliced the chicken...

...as well as a loaf of pecan raisin bread that Mom and I picked up from a quaint bakery when we were in downtown Portland the day before.

The pasta is drained and added to the alfredo, along with the remaining ingredients.

And there you have it! Yum!

Pasta With Sauce Supreme

1/4 cup (1/8 lb.) butter

1 1/2 cups whipping cream

1/2 teaspoon nutmeg, freshly grated if possible

4 to 5 cups hot or cold cooked, drained pasta

1 egg yolk (1 tablespoon)

3/4 cup freshly grated Parmesan cheese

 - grated nutmeg and grated Parmesan cheese

Melt butter with cream and 1/2 teaspoon nutmeg in a wide frying pan. Stir in the cooked pasta and bring quickly to boil; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little hot sauce with the egg yolk.

Remove pan from heat and stir in the egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, with additional nutmeg and Parmesan. Makes 4 main-dish or 6 to 8 side-dish servings. (We served with as a main dish with broiled chicken)

~Kathrina