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Creamy Fettuccine Alfredo

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
4 servings
Dinner Italian
Creamy Fettuccine Alfredo
Ingredients
  • 10 ounces fettuccini pasta
  • 1/2 cup butter
  • 5 cloves garlic, chopped
  • 1 cup heavy cream
  • 1 egg yolk
  • 2 cups freshly grated Parmesan cheese
  • 2 tablespoons dried parsley
Instructions
1
Begin by filling a large container with water, adding a moderate amount of salt to the mixture. Place the pot on high heat and bring the water to a rolling boil.
2
Next, introduce the pasta into the boiling water and cook for 8 to 10 minutes or until it reaches a firm yet slightly yielding texture; drain the water.
3
In a separate, large pan heat butter over low heat and add minced garlic. Allow the mixture to simmer for about 5 minutes, stirring frequently to avoid burning the garlic.
4
Prepare a small bowl by pouring approximately one-quarter cup of heavy cream into it. Add an egg yolk and mix the ingredients together; set the mixture aside.
5
Pour the remaining cream into the pan with butter and garlic. Increase the heat to a high temperature, then gradually bring the mixture to a boil.
6
As the cream begins to boil, rapidly whisk the mixture using a utensil to prevent lumps from forming. Gradually add the egg yolk mixture into the pan, whisking continuously to avoid curdling, until well combined.
7
Add 1 cup of Parmesan cheese to the pan and mix until the ingredients are fully incorporated.
8
Add the remaining Parmesan cheese and parsley to the pan, mixing until smooth. Remove the pan from heat and serve the sauce over cooked pasta.