Fettuccine Alfredo

Fettuccine Alfredo
Yield
1serving
Yield
1serving
Fettuccine Alfredo
Yield
1serving
Yield
1serving
Ingredients
  • a/n coarse salt
  • 2tablespoons butter
  • 1clove garlicminced
  • 1 1/2cups cream
  • 1large egg yolks
  • 4ounces fettuccine
  • 1cup Parmigiano-Reggiano cheesegrated
  • a/n black pepper
Yield:
Instructions
  1. Bring 6 quarts heavily salted water to a boil.
  2. Melt butter in a large, deep skillet over medium-high heat.
  3. Add garlic; saute until fragrant and sizzling, about 2 minutes.
  4. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter.
  5. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
  6. Meanwhile, cook the pasta, partially covered, until al dente.
  7. Drain in a colander, shaking out excess water, but reserve a little cooking water. Portion pasta into four servings.
On Pickup or Cooking
  1. Over low heat ladle cream mixture into large saute pan. Then stir in pasta. Using tongs dredge or drag the pasta through the sauce.
  2. Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper.
  3. If sauce is absorbed too much, toss with a little pasta water.
  4. Serve in warm bowls.