Fettuccine Alfredo

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. Add the fettuccini pasta and cook for 8-10 minutes, or until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. (5 minutes)

Recipe View 5 mins While the pasta is cooking, melt the butter in a large, heavy-bottomed skillet over low heat. Add the finely chopped garlic and cook gently for about 5 minutes, stirring frequently, until fragrant and softened, but not browned. (5 minutes)

Recipe View 1 mins In a small bowl, whisk together 1/4 cup of the heavy cream and the egg yolk until well combined. Set aside. (1 minute)

Recipe View 5 mins Pour the remaining heavy cream into the skillet with the garlic butter. Increase the heat to medium-high and bring the cream to a simmer. As the cream starts to gently boil, whisk rapidly and continuously to prevent scorching. Slowly drizzle in the egg yolk mixture, whisking constantly to prevent curdling. Continue to whisk until the sauce is smooth and slightly thickened. (5 minutes)

Recipe View 2 mins Gradually stir in 1 cup of the freshly grated Parmigiano-Reggiano cheese, mixing until it is completely melted and incorporated into the sauce. Add the remaining cheese and parsley, mixing until the sauce is smooth, glossy, and perfectly emulsified. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. (2 minutes)

Recipe View 2 mins Remove the skillet from the heat. Add the cooked fettuccini pasta to the sauce and toss gently to coat every strand. Serve immediately, garnished with additional grated Parmigiano-Reggiano cheese and a sprinkle of fresh parsley, if desired. (2 minutes)