Fettuccine Alfredo

Fettuccine Alfredo

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  • Prep Time


  • Total Time


  • Servings



  • 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


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 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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