Fettuccine Alfredo
Fettuccine Alfredo There is nothing better than this silky, garlicky, and creamy Alfredo sauce. A grated Parmesan that you purchase from a store should not be used. Your Alfredo becomes a sticky mush instead of a sauce when you cook using that kind. You wish to purchase a triangle-shaped Parmesan cheese that is excellent and really firm. Additionally, avoid overboiling the cream as this will leave insufficient liquid to smooth the Alfredo sauce.
Ingredients Fettuccine Alfredo
- 2 tablespoons dried parsley
- 10 ounces fettuccini pasta
- 2 cups freshly grated Parmesan cheese
- ½ cup butter
- 1 egg yolk
- 5 cloves garlic, chopped
- 1 cup heavy cream
Directions
step 1
Bring a big pot of water that has been lightly salted to a boil. Add pasta and simmer until al dente, 8 to 10 minutes; drain.Fettuccine Alfredo
step 2
Meanwhile, add chopped garlic to a large skillet with melted butter. To keep the garlic from burning, cook it on low for about 5 minutes, stirring frequently.
step 3
Fill a small bowl with approximately 1/4 cup of heavy cream. Beat in the egg yolk and leave aside.Fettuccine Alfredo
step 4
Fill the skillet with the remaining cream. Raise the temperature to medium-high. Mix quickly with a whisk as the cream begins to boil. To avoid curdling, add the egg mixture gradually and whisk until thoroughly combined. Add 1 cup of Parmesan cheese and stir until incorporated.Fettuccine Alfredo
step 5
Add remaining Parmesan cheese and parsley; stir until smooth. Remove from heat and serve over cooked spaghetti.
