Ingredients
- 4 eggs
- 4 qts of water to a (boil)
- 5,700 ml saucepan
- 110 gr butter
- 40 gr parmesan cheese (grated)
- 16 ml oil
- 8 gr salt
- 2 gr parsley (chopped fresh)
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.
