Ingredients:
oil, for greasing the pan
12 ounces fettuccine pasta
1/2 cup sugar
1/2 cup orange juice
2 whole eggs
3 egg whites
1 -1 1/4 teaspoon black pepper ( freshly ground recommended)
1/4 cup oil
Directions:
Preheat the oven to 350 degrees.
(Make ahead directions supplied below in which case don’t pre-heat.) Coat a 13″ X 9″ baking dish with oil.
Cook fettucine to the al dente stage.
Meanwhile, combine orange juice and sugar in a small saucepan and bring to a boil, stirring constantly.
Cook, stirring, over high heat for about 8 minutes, or until the mixture has an aroma and the edges just begin to turn golden.
(A line drawn across the sauce with a spoon should take to the count of four to completely fill in.) Combine eggs and egg whites, and beat lightly with a fork.
Stir in the black pepper and oil and set aside.
(If your timing is right, the noodles should be done now.).
Drain the noodles, put them in the baking dish and stir in the caramelized orange sauce.
(If the sauce has thickened beyond pouring stage, warm it, stirring, over low heat until it liquifies.) Let the noodle mixture cool for 5 minutes, then stir in the egg mixture.
(The dish can be made in advance to this point. Let it cool. Cover with plastic wrap, then with foil and freeze. The night before you serve it, remove the foil and transfer the frozen dish to the refrigerator.) If necessary, remove plastic wrap.
Cover the baking dish with foil, poking a few holes in it to let the steam escape.
Bake the freshly made or thawed kugel in a preheated oven for 1 hour.
Note: If you prefer a more sedate dish, cut the pepper back to less than a teaspoon.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.