Fettucini Alfredo
Italians might serve this dish as a first course, in which case it would serve 12–14 people. However, when you’re not serving a large crowd it halves easily.
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Cost: $$
Ingredients
- 3/4 cup butter softened
- 2 egg yolks
- 3 large cloves garlic minced
- 1 cup cream
- 1 1/2 cups fresh-grated Parmesan cheese
- 2 pounds fettucini uncooked
- fresh-ground black pepper to taste
Instructions
- In a medium bowl, whip the butter with a wire whisk until light.
- Add the egg yolks, one at a time, whipping well after each addition.
- Add the minced garlic and whip well.
- Gradually add the cream and Parmesan cheese, a bit at a time, until well combined, set aside.
- Cook the fettucini according to package instructions, drain well.
- Return pasta to the cooking pot.
- Pour the sauce over the top.
- Heat the mixture, stirring constantly, over very low heat, until just hot and noodles are well coated.
- Season with the pepper.
- Serve immediately with a sprinkle of Parmesan cheese.