Ingredients
- 1 parsley black pepper (freshly ground)
- 1 melt butter in a saucepan
- 1 cook pasta until al dente
- 475 ml cream
- 190 gr asiago cheese in (cut cubes)
- 110 gr butter
- 90 gr egg (fresh)
- 65 gr pepper in slivers (red cut)
- 16 gr flour
- 1 gr nutmeg (freshly ground)
[MC-Per Serving: 742 cals, 43g total fat (52%cff)] TIP: Recipe makes enough sauce for 1 to 1+ half 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.
