8 gr salt 16 ml oil 110 gr butter 40 gr parmesan cheese 4 eggs 2 gr parsley 5,700 ml saucepan 4 qts of water to a
Instructions
and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley.