“Recipe from The Thirteen Coins Restaurant in Seattle, Washington.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a meduim pan melt butter, add cooked fettuccine, half-and-half, egg yolks, salt and pepper.
  2. Cook until sauce begins to form.
  3. Mix asiago and parmesan chees together and add to the sauce.
  4. Garnish with parseley and serve immediately.

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