Fettuccine Alfredo V

Posted by Unknown at 4:45 AM No comments

Recipe by Greg

"The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf.When you cook with that type, your Alfredo goes from a sauce to a gooey mess.You want to buy a very good and very hard parmesan in triangle form.Also,make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth."

Ingredients:

10 ounces fettuccini pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream

Directions:

Bring a large pot of lightly salted water to a boil. Add fettucine 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.

Fettuccine Alfredo V

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