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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
2 Tbsp butter
1 small clove garlic minced
1˝ cups heavy cream
1 large egg yolk
1 lb fresh fettuccine
1 cup parmesan cheese
Black pepper to taste
Directions:
Directions:
Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet over medium heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes.

Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente. Drain in a colander, shaking out excess water, but reserve a little
cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until the cream is mostly absorbed. Season with salt and pepper. If the sauce is absorbed too much, toss with a little pasta water.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Elaine's recipe

 

 

 

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