Fettuccine Alfredo Recipe
10 oz. Fettuccine noodles
1 cube butter, room temperature
2-3 cloves garlic, minced
1 c. heavy cream
1 egg yolk
2 c. freshly grated Parmesan cheese
2 T. parsley chopped, finely
white pepper to taste
cooked chicken (optional)
Chop the parsley and grate the Parmesan cheese ahead of time and set aside.
Cook the Fettuccine noodles according to package directions.
Melt butter in a large skillet and add chopped garlic.
Cook on low for about 5 minutes, stirring often, make sure not to burn the garlic.
Pour about 1/4 cup heavy cream into a small bowl.
Add the egg yolk and beat together and set aside.
Pour the remaining cream into the frying pan.
Increase the heat to medium-high.
As the cream starts to boil, mix rapidly using a whisk.
Slowly add the cream/egg mixture.
You do not want the egg to cook.
Continue beating the cream mixture until all mixed together.
Add 1 cup Parmesan cheese and continue to mix the cream.
Pour in remaining Parmesan and parsley and mix until smooth.
Immediately remove from the stove.
Serve over cooked pasta.