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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté first 5 ingredients in butter in a large skillet for 5 minutes. | 2. Stir in basil, salt & pepper- set aside. | 3. Cook fettuccine separately in two dutch ovens according to package directions (omitting salt), drain. | 4. Combine fettuccine and vegetables in one Dutch oven, toss gently. | 5. Simmer mixture until heated, stirring occasionally. | 6. Stir in 3/4 cup parmesan cheese. | 7. Beat egg yolks and whipping cream until foamy, add fettuccine mixture, tossing gently. | 8. Cook over medium heat until thickened. | 9. Place on a serving platter and sprinkle with 1/4 cup parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2		unpeeled cut	6.72	0.9952	0.8672	0.128
carrot	2		pared cut	104.96	24.5248	2.3808	0.6144
mushroom	1	cup	sliced	-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
butter	1/4	cup		342.0	15.714	10.686	28.8
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
fettuccine	1	package		266.31	37.66	16.678	7.263
spinach fettuccine	4	ounces		100.8667	0.0	22.44	0.5667
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
parmesan cheese	1/4	cup	grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.