Elaineʼs Fettuccine Alfredo

Ingredients

• Salt
• 2 tablespoons Butter
• 1 clove Garlic, small, finely chopped
• 1 1/2 cups Heavy cream
• 1 Large egg yolk
• 1 pound Fresh fettuccine
• 1 cup Freshly grated Parmigiano-Reggiano
• Freshly ground pepper, to taste

Preparation

1. 1

   Bring 6 quarts of well-salted water to a boil.

2. 2

   Meanwhile, melt the butter in a large, deep skillet over medium-high heat. Cook the garlic for about 2 minutes, until fragrant and sizzling.

3. 3

   Whisk together the cream and egg yolk, then add to the skillet. Lower the heat to medium-low and stir until hot without letting it boil. Keep warm over low heat.

4. 4

   Cook the fettuccine in the boiling water with the pot partially covered until al dente; fresh pasta should float when ready. Reserve a little cooking water, then drain the pasta well.

5. 5

   Add the hot pasta to the skillet and toss over low heat to coat. Sprinkle in the cheese and toss gently until most of the cream is absorbed.

6. 6

   Season with salt and pepper, loosening the sauce with reserved pasta water if needed. Serve in warmed bowls.