Blog / Quick Fettuccine Alfredo

Fettuccine Alfredo

Time:20 m,  4 servings, 854 cals per Serving

• 10 ounces fettuccine pasta

• 1/2 cup butter

• 5 cloves garlic, chopped

• 1 cup heavy cream

• 1 egg yolk

• 2 cups freshly grated Parmesan cheese

• 2 tablespoons dried parsley

Directions

Prep:10 m

Cook:10 m

Ready In:20 m

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.

3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put 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 curdle. Continue whisking until well blended.

4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

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Nutrition Facts

Per Serving: 854 calories; 59.4 g fat; 55.9 g carbohydrates; 27.2 g protein; 231 mg cholesterol; 807 mg sodium.

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