Classic Fettuccine Alfredo Recipe

Ingredients

• 10 ounces fettuccini pasta
• 0.5 cup butter
• 5 cloves garlic, chopped
• 1 cup heavy cream
• 1 egg yolk
• 2 cups freshly grated Parmesan cheese
• 2 tablespoons dried parsley

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add fettuccine pasta and cook for 8 to 10 minutes, or until al dente. Drain the pasta thoroughly.
2. In a large skillet over low heat, melt butter and add minced garlic. Cook for about 5 minutes, stirring frequently to prevent the garlic from burning and to infuse the butter with its flavor.
3. In a small bowl, whisk together about 1/4 cup of heavy cream and egg yolk until well combined. Set this mixture aside for later use.
4. Pour the remaining heavy cream into the skillet. Increase the heat to medium-high. As the cream begins to boil, whisk rapidly and continuously. Gradually add the egg mixture, whisking constantly to prevent curdling, until everything is well blended. Stir in 1 cup of freshly grated Parmesan cheese until fully combined and melted.
5. Add the remaining Parmesan cheese and chopped fresh parsley to the sauce. Mix until the sauce is smooth and creamy. Remove from heat and serve immediately over the cooked fettuccine pasta. Enjoy!

Nutrition

• Calories: 854 kcal
• Fat Content: 59 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 807 mg
• Protein Content: 27 g
• Cholesterol Content: 231 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 36 g
• Unsaturated Fat Content: 0 g