Fettuccini Souffle(Serves 4 To 6) - cooking recipe

Ingredients

1 1/2 c. milk
1/2 lb. fettuccini
2 small cloves garlic, mashed
2/3 c. grated Parmesan cheese
1/4 lb. Gruyere, grated
8 Tbsp. butter
salt and pepper to taste
1 tsp. chopped fresh parsley
1 tsp. chopped chervil (optional)
6 eggs, separated

Preparation

In a heavy-bottomed saucepan, bring the milk to a boil. Meanwhile, plunge the pasta into rapidly boiling, salted water and cook until al dente, about 7 minutes if dried or 3 minutes if fresh.
Drain the pasta well and mix with the milk, garlic, Parmesan, Gruyere and butter.
Season very generously with salt, pepper and a pinch of nutmeg.
Stir in the herbs (parsley and chervil).
Let the mixture cool for about 5 to 10 minutes.