Send in the pan a filling for pasta in the following order: first onion, chopped feathers, fry until translucent, then garlic, spinach, tomatoes, once gathered all the dressing, add lemon juice, warmed, to evaporate the liquid from restoratives spinach, and set aside off the heat.

Now you can do sauce and fettuccine in fact. In a large pot boil water, add it a couple tablespoons of vegetable oil and salt. To pasta do not stick together during cooking, the water should be at least 5 times more than pasta. According to the salt don't add to, because no matter Samovodene tomatoes or purchase, they are always very salty, it is better to bring to taste after the dough has to be "in full force". The water is boiling, put our "nests" and cook according to instructions. But not the sauce: take the 2 egg yolks, than they will be brighter and larger, the Sunny get the sauce, grate on a fine grater cheese, you can slice it and dice, but then the sauce will be with slices of cheese, I prefer a uniform, smooth texture sauce, put in a blender, pour the butter and Porirua sauce until smooth.

It's time to assemble the pasta. Fettuccine cooked, drain them, but the water in which they were boiled, not pour, it still need us. Nachinku returned to the fire, warmed it, and add the fettuccine, put the sauce, stir quickly, not allowing the yolk to form clumps. Add the water in which the pasta was cooked, to the sauce was distributed throughout the contents, stir again and serve. For special gluttons who without meat of life not imagine, you can serve this pasta as a side dish. For us girls, it goes perfectly well as a self-sufficient dish.