Ingredients
- 1 parsley black pepper (freshly ground)
- 1 melt butter in a saucepan
- 1 cook pasta until al dente
- 2 cups cream
- 1 1/2 cups asiago cheese in (cut cubes)
- 1/4 pound butter
- 1 1/2 pounds egg (fresh)
- 1/2 cup pepper in slivers (red cut)
- 2 tablespoons flour
- 1/4 teaspoon nutmeg (freshly ground)
[MC-Per Serving: 742 cals, 43g total fat (52%cff)] TIP: Recipe makes enough sauce for 1 to 1+1/2 pounds of pasta.
VARIATIONS: This dish is great prepared with pasta of any width and can be served as an entree with shrimp or scallops added. A colorful combination of green and white pasta, called "straw and hay," is usually coated with a rich cheese sauce such as this Asiago recipe. Serve pasta as a first course, or with a meal. The sauced pasta goes well with veal or chicken.
