Fettuccine Alfredo V recipe

4 servings

10 ounces fettuccini 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

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 cook.

Continue beating the cream mixture until all mixed together.

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.