Fettuccine Alfredo

Fettuccine Alfredo

1 lb. fettuccine
4 T butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 egg yolk
1 cup freshly grated Parmigiano-Reggiano cheese
2 pinches of nutmeg
1/2 tsp. black pepper
salt to taste

Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook about 8 - 10 minutes or to desired doneness. 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, set aside. Pour the remaining cream into the skillet, and turn the heat up to medium-high. As it starts to boil, whisk in the egg mixture, the Parmigiano-Reggiano cheese, nutmeg and black pepper. Keep whisking so the egg doesn’t separate. Cook until the cheese is melted and the sauce has thickened. Add the pasta and toss to coat evenly.

Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.

Chicken Alfredo
Brown chicken tenders in the butter before adding the garlic.

You can substitute freshly grated parmesan and/or romano cheeses, but try to avoid using the pre-grated parmesan.
You can omit the egg yolk if desired.

Favorite Family Recipes