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Creamy Fettuccine Alfredo

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Rich and creamy Fettuccine Alfredo combines tender pasta with Parmesan, butter, garlic, and a silky cream sauce for a classic comforting meal.

Ingredients

  • 1 pound Fettuccine
  • 3 ounces Parmesan (finely grated)
  • 1½ cups heavy cream
  • 1 large egg yolk
  • 3 tablespoons butter
  • 2 garlic cloves (minced or 2 teaspoons minced garlic)
  • ⅛ teaspoon fresh ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Strain the noodles, reserving 1 cup of pasta water.
  2. Grate the Parmesan and set aside. In a small mixing bowl or large measuring cup, whisk the egg yolk and cream until well combined. Set aside.
  3. In a saucepan over medium-low heat, melt the butter. Add the minced garlic and sauté, stirring frequently, until fragrant, about 1–2 minutes.
  4. Remove the saucepan from heat. Add the cream mixture in a slow stream, whisking it into the butter and garlic.
  5. Return the sauce to low heat. Using tongs, toss the fettuccine in the cream sauce. Gradually add Parmesan and toss until the pasta is coated.
  6. Add reserved pasta water 1 tablespoon at a time as needed to achieve the desired consistency. Garnish with fresh cracked black pepper and serve.

Notes

  • Use freshly grated Parmesan for the smoothest, creamiest sauce.
  • Reserve pasta water to adjust the sauce thickness and help it cling to the noodles.
  • Keep the sauce over low heat to prevent the cream and egg mixture from separating.
  • Serve immediately for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-fettuccine-alfredo/