Fettuccine Alfredo


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Fettuccine Alfredo


6 Ounces Butter

½ Cup Heavy Cream

1 Egg Yolk

½ Cup Grated Parmesan Cheese

½ Teaspoon Freshly Ground Black Pepper

1 Pound Fettuccine

While the fettuccine is boiling in 6 to 8 quarts of salted water, carefully melt the butter in a medium size saucepan. If you are cooking fresh fettuccine then it will only need to cook for 4 to 5 minutes. Add the heavy cream to the melted butter and half of the Parmesan cheese while whisking the mixture together. Drain the noodles quickly to prevent over drying. Do NOT rinse the noodles. Quickly whisk the egg yolk and toss in a large bowl with the hot cream sauce. Mix rapidly so as to serve piping hot. Add the remaining grated cheese and fresh pepper. Serve immediately. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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