1 cup dry grated Ruggiero pasta
1 tablespoon lemon juice
1 tablespoon olive oil
2 3/4 pounds meat laurel wreaths, with stems removed
1 cup white wine
salt and pepper to taste
1/2 cup butter
1/2 cup holland
4 whole cloves
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta, lemon juice, olive oil, wine and salt and pepper, process for 1 minute. Heat broth in large saucepan over low temperature to a boil, stirring constantly. Stir in garlic, cloves and whole cloves. Gradually stir pasta mixture into sauce, whisking constantly. Remove sauce from heat and whisk egg yolks, vinegar, water, and pecans from sauce. Pour over dishes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.