Recipes Plan

Elaine's Fettuccine Alfredo

Elaine's Fettuccine Alfredo

Prep 10 min + Cook 15 min
•
Noonarbys
Servings
6
(Original: 6)

Ingredients

  • 2 tablespoon butter
  • 1 clove small garlic, finely chopped
  • 1.5 cup heavy cream
  • 1 large egg yolk
  • 1 pound fresh fettuccine
  • 1 cup freshly grated Parmigiano-Reggiano
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Bring 6 quarts generously salted water to a boil.
  2. While the water heats, melt the butter (2 tablespoons) in a large, deep skillet over medium-high heat. Add the garlic (1 small clove); sauté until fragrant and sizzling, about .
  3. Whisk the heavy cream (1 1/2 cups) with the egg yolk (1 large) in a bowl until blended; pour into the garlic butter. Reduce the heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
  4. Meanwhile, cook the fettuccine (1 pound), partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water.
  5. Pour the hot pasta into the cream mixture and toss to coat (still over low heat). Add the Parmigiano-Reggiano (1 cup) and keep tossing gently until the cream is mostly absorbed.
  6. Season with kosher salt and black pepper to taste. If the sauce is absorbed too much, toss with a little of the reserved pasta water. Serve in warm bowls.
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