August 8, 2003 recipe from Chef Chris Manning:

Fettucine Straccia Tella

2 cups chicken stock
2 eggs
½ cup parmesan cheese
2 cloves garlic, minced
¼ cup fresh sliced basil leaves
1 pound of cooked Fettucine pasta

In a 2 Qt. sauce pan, bring the stock to a boil. Mix together in a separate dish the eggs, cheese, garlic and basil. In a steady stream, add the egg mixture to the stock. Reduce the heat and add the pasta, coat well and toss until pasta is warm. Serve right away with grilled chicken sausage or any variety of vegetables. Recipe serves four.