Fettuccine Alfredo
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
- Bring 6 quarts heavily salted water to a boil.
- Melt butter in a large, deep skillet over medium-high heat.
- Add garlic; saute until fragrant and sizzling, about 2 minutes.
- Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter.
- Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente.
- Drain in a colander, shaking out excess water, but reserve a little cooking water. Portion pasta into four servings.
On Pickup or Cooking
- Over low heat ladle cream mixture into large saute pan. Then stir in pasta. Using tongs dredge or drag the pasta through the sauce.
- Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper.
- If sauce is absorbed too much, toss with a little pasta water.
- Serve in warm bowls.
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