Classic Fettuccine Alfredo
- 1 lb Fettuccine
- 1 pint heavy cream
- 1 stick salted butter softened
- 1 egg yolk
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
Mix the cream, egg yolk and Parmesan cheese in a bowl until combined.
Meanwhile, in a large pot, cook the Fettuccine according to the package instructions until al dente. It is important not to over cook the pasta as it will cook a bit more after being added to the sauce.
Reserve 1/2 cup of the cooking water and drain the pasta.
Return the pasta to the pot, add the butter and cream mixture and toss well to coat (adding the cooking water as needed to make sure the sauce isn't too thick). and heat just until hot (about 3 - 4 minutes).
Add the chopped parsley and salt and pepper to taste.
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