Fettuccine Alfredo

This creamy garlicky Alfredo sauce made rich with lots of butter, heavy cream, and freshly grated Parmesan cheese is perfect with fettuccini pasta.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 854 Calories

Ingredients

• 1 egg yolk
• 1 cup heavy cream
• 2 tablespoons dried parsley
• 5 cloves garlic, chopped
• 10 ounces fettuccini pasta
• 2 cups freshly grated Parmesan cheese
• 0.5 cup butter

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

Meanwhile, in a large skillet melt butter and add chopped garlic. Cook on low for about 5 minutes, stirring often to prevent garlic from burning.

Step 3

Pour about a 1/4 cup of heavy cream into a small bowl. Add egg yolk and beat together; set aside.

Step 4

Pour remaining cream into the skillet. Increase heat to medium-high. As cream starts to boil, mix rapidly using a whisk. Add egg mixture slowly to prevent curdling, whisking until well blended. Stir in 1 cup Parmesan cheese until combined.

Step 5

Add remaining Parmesan cheese and parsley; mix until smooth. Remove from heat and serve over cooked pasta.