Fettucini With Blue Cheese Sauce - cooking recipe

Ingredients

1/2 lb. fettucini
2 Tbsp. butter
4 oz. Blue Vein cheese
1/2 c. heavy cream
3 Tbsp. walnuts, chopped
1/4 c. dry white wine
2 egg yolks, lightly beaten
2 Tbsp. finely chopped parsley

Preparation

Cook fettucini in boiling salted water.
While cooking pasta, prepare sauce.
Melt butter and cheese over low heat.
Gradually stir in cream, walnuts and wine.
Bring to boil then whisk a bit of the sauce into the egg yolk.
Return the mixture to the sauce and stir continuously over gentle heat until thickened, do not allow it to boil.
Stir in the parsley and pour mixture over cooked and drained pasta.
Serve immediately with crusty bread.
Makes 2 to 4 servings.