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.

Course Dish to Pass, lunch, Main Course, Side Dish

Cuisine American, Canadian, firehouse, Italian

Keyword cheesy, classic, comfort food, creamy, firefighter, firehouse

Author Firehouse Cooking

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.