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Quick Fettuccine Alfredo

Sun, 16 Sep 2018 05:00:00 +0000

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

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.
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.
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.
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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