I forgot to review this the other night. It was sooo late. It is from
Cuisine Tonight page 79.
This was a nice treat. I made the recipe as it was written with the only change being the use of freshly made pasta. I also tempered the egg yolks with some of the sauce before adding them to the pasta. I will definitely do this again and use the yolk trick to thicken other sauces in the future. It became so creamy! I'd give this a 9 for sure! I will add, it was not very hot...even for me, so I will probably add a little more cayenne and maybe a little Old Bay to spice it up a little more.
Cuisine Tonight page 79.
This was a nice treat. I made the recipe as it was written with the only change being the use of freshly made pasta. I also tempered the egg yolks with some of the sauce before adding them to the pasta. I will definitely do this again and use the yolk trick to thicken other sauces in the future. It became so creamy! I'd give this a 9 for sure! I will add, it was not very hot...even for me, so I will probably add a little more cayenne and maybe a little Old Bay to spice it up a little more.
Daphne
Keep your mind wide open.
Keep your mind wide open.