Fettuccine Alfredo

Ingredients

• Salt (for pasta water and seasoning)
• 2 tbsp butter
• 1 clove garlic (small, finely chopped)
• 1.5 cup heavy cream
• 1 egg yolk (large)
• 1 lb fresh fettuccine
• 1 cup Parmigiano-Reggiano (freshly grated)
• Freshly ground pepper (to taste)

Steps

1. 1

   Bring 6 quarts of generously salted water to a boil in a large pot.

2. 2

   While the water heats, melt 2 tablespoons of butter in a large, deep skillet over medium-high heat.

3. 3

   Add the finely chopped garlic to the skillet and sauté until fragrant and sizzling, about 2 minutes.

4. 4

   In a separate bowl, whisk 1.5 cups of heavy cream with 1 large egg yolk until well blended.

5. 5

   Pour the cream and egg mixture into the garlic butter in the skillet. Reduce the heat to medium-low and stir until the mixture is hot but not boiling. Keep the sauce warm over low heat.

6. 6

   Meanwhile, cook the fresh fettuccine in the boiling water, partially covered, until al dente. The pasta will float to the surface when it is done.

7. 7

   Drain the pasta in a colander, shaking out excess water, but reserve a small amount of the cooking water just in case.

8. 8

   Pour the hot pasta into the skillet with the cream mixture and toss to coat while still over low heat.

9. 9

   Add 1 cup of freshly grated Parmigiano-Reggiano and continue tossing gently until the cream is mostly absorbed and the cheese has melted into a sauce.

10. 10

    Season with salt and freshly ground pepper to taste. If the sauce has been absorbed too much, toss with a little of the reserved pasta water to reach your desired consistency. Serve immediately in warm bowls.

Notes

This recipe was a favorite of Jackie Kennedy Onassis at Elaine Kaufman's restaurant. Using fresh pasta is key as it absorbs the cream sauce differently than dried pasta.

Nutrition per serving

• main
• pasta
• vegetarian
• quick
• dinner
• classic
• Italian-American