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Fettuccine Alfredo


Fettuccine Alfredo

Ingredients

  • 10 ounces fettuccine pasta
  • 1/2 cup butter
  • 5 cloves garlic, chopped
  • 1 cup heavy cream
  • 1 egg yolk
  • 2 cups freshly grated Parmesan cheese
  • 2 tablespoons dried parsley

Directions:

 

1.    Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.

 

2.    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.

 

3.    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.

 

4.    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.



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Leon Wildberger

Executive Director 



Veteran Member

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Posts: 1041
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RE: Fettuccine Alfredo


Sounds good"....I make Alfredo sauce with Philadelphia cream cheese,milk, parasean cheese,and pepper.....it. Ghetto version but is really good

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