I found this recipe on Williams Sonoma, Complete Pasta Book. Apparently this Fettuccine Alfredo has egg yolk in it, but many of the recipes I googled don’t use any egg yolk. If you don’t fancy adding a yolk just skip it. I don’t think it will change the recipe much. Have a great weekend.
Melt the butter in a medium pot or skillet over medium low heat.
Stir in Parmesan until melted. Stir a generous tablespoon of the hot sauce into the egg yolk and whisk to combine. Stir the egg mixture into the sauce. Reduce the heat completely to keep the sauce warm but do not boil it.
Note: For perfectly smooth and creamy results, never let the sauce come to a boil after adding the egg yolk(s). You can omit the egg yolk if you want.
- 400g (14oz) store-bought fresh fettuccine pasta (or 300g (10oz) dry fettuccine
- 40g (3 tablespoons) butter
- 375ml (1½ cups) heavy cream
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 egg yolk, beaten (optional)
- ½ cup freshly grated Parmesan cheese or Pecorino Romano (60g; 2oz)
- ¼ cup extra grated Parmesan for serving
- Melt the butter in a medium pot or skillet over medium low heat. Add the cream and bring to the boil. Simmer over very low heat for ten minutes. Add nutmeg, salt and pepper to taste. Stir in Parmesan until melted.
- Stir a generous tablespoon of the hot sauce into the egg yolk and whisk to combine. Stir the egg mixture into the sauce. Reduce the heat completely to keep the sauce warm but do not boil it.
- Meanwhile boil the fresh pasta in plenty of salted water as per packet instructions. Drain.
- Add the pasta to the sauce. Toss to mix well and serve immediately with extra Parmesan cheese.
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