Fettuccine Alfredo V recipe
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Ingredients
- 10 ounces fettuccini pasta ½ cup butter 5 cloves garlic, chopped 1 cup heavy cream 1 egg yolk 2 cups freshly grated Parmesan cheese 2 tablespoons dried parsley
Nutrition Info
- 854.3 caloriescarbohydrate: 55.9 gcholesterol: 230.9 mgfat: 59.4 gfiber: 2.7 gprotein: 27.2 gsaturatedFat: 35.9 gservingSize: -sodium: 806.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine Alfredo V
Directions
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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.