- 10 ounces fettuccini pasta
- 1/2 cup butter
- 5 tsp garlic
- 1 cup heavy cream
- 1 egg yolk
- 2 cups freshly grated Parmesan & Romanocheese
- 1 tspdried parsley
1.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.
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 & Romano cheese and continue to mix the cream. Pour in the remaining Parmesan & Romano and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.