Fettuccine Alfredo V
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain
3
In a large skillet melt the butter and add the chopped garlic
4
Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic
5
Pour about a 1/4 cup of the heavy cream into a small bowl
6
Add the egg yolk and beat together; put aside
7
Pour the remaining cream into the frying pan
8
Increase the heat to medium-high
9
As the cream starts to boil, mix rapidly using a whisk
10
Slowly add the cream/egg mixture
11
You do not want the egg to curdle
12
Continue whisking until well blended
13
Add 1 cup of the Parmesan cheese and continue to mix the cream
14
Pour in the remaining Parmesan and the parsley, mix until smooth
15
Immediately remove from stove
16
Serve over cooked pasta