Fettuccine Alfredo

Tuesday, October 21, 2008

I’ve tried making fettuccine alfredo so many times because seems like an easy dinner. It hasn’t ever turned out very yummy though. So, last week I did some research and read online that the trick to making fettuccine alfredo is to buy a block of parmesan cheese and shred it yourself so I thought I would give it another try. They were correct! This was scrumptious and the whole dinner took around 20 minutes. Let’s just be happy with it being so quick and easy, try not to dwell on how fattening it is ;-)

10 ounces fettuccini pasta
1/2 cup butter
3 cloves minced garlic
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese

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.