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 the 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 the 1 1/2 cups of heavy cream with the large egg yolk until well blended.

5. 5

   Pour the cream 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 warm over low heat.

6. 6

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

7. 7

   Drain the pasta in a colander, shaking out excess water, but be sure to reserve a little of the cooking water.

8. 8

   Pour the hot pasta into the cream mixture in the skillet and toss to coat, keeping the heat on low.

9. 9

   Add the cup of grated Parmigiano-Reggiano and continue tossing gently until the cream is mostly absorbed.

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 desired consistency. Serve immediately in warm bowls.

Notes

This recipe is adapted from Elaine Kaufman of the famed restaurant Elaine's. While traditional Alfredo uses only butter and cheese, this version includes cream, garlic, and egg yolk for a richer profile. Fresh pasta is recommended as it floats when finished, providing a clear visual cue for doneness.

Nutrition per serving

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