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Ingredients
| pasta (fettuccine): 10 oz |
| salted butter: 1/2 cup |
| garlic: 5 cloves (chopped) |
| heavy whipping cream (fluid): 1 cup |
| eggs: 1 (yolk) |
| grated parmesan cheese: 2 cups (freshly grated) |
| dried parsley: 2 Tbl |
Fettuccine Alfredo
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
- Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
- Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.