Fettuccini with Herbs and Buttery Egg Sauce
slightly adapted from Martha Stewart
8 ounces fresh Bread Garden Market fettuccini
Coarse salt and fresh ground pepper
1 stick unsalted butter
3 eggs, lightly beaten
1/2 cup chopped fresh herbs, such as flat-leaf parsley and chives (rosemary and thyme are nice, too)
Cook pasta in boiling salted water until al dente.
Meanwhile, melt butter in a large non-stick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook,
undisturbed, until edges of egg begin to set, about 30 seconds. Remove from heat and gently stir a few times to
break eggs into large strands. Eggs should be undercooked and very wet.
Immediately add hot pasta and herbs to skillet. Season with pepper and toss to coat pasta with sauce and herbs.
Divide between 2 plates and serve immediately.