sauce:
½ cup
milk
125mL
1 Tbsp.
butter
15mL
1/3 cup
parmesan cheese, grated
75mL
½ tsp.
garlic powder
pepper to taste
parlsey, diced
1
egg yolk, beaten
4 to 6 cups
cooked pasta such as fettuccine
1000mL to 1500mL
Heat the sauce ingredients, except for the egg yolk. Add the egg yolk after sauce is heated and stir until thick. Stir into well-drained pasta.
Submitted by: Dianne Axten Minton, Saskatchewan