Fettuccine Alfredo

"The absolute best Alfredo sauce. You do not want to use a grated parmesan
that you buy on a shelf. When you cook with that type, your Alfredo goes
from a sauce to a gooey mess. You want to buy a very good and very hard
parmesan in triangle form. Also, make sure the cream doesn't boil too much
or there will not be enough liquid to make the Alfredo sauce smooth."

Yield: 4 servings.

10 ounces fettuccini pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

Bring a large pot of lightly salted water to a boil. Add Fettuccine pasta
and cook for 8 to 10 minutes or until al dente; drain. In a large skillet
melt the butter and add the chopped garlic. Cook on low for about 5
minutes, stirring often, making sure not to burn the garlic. Pour about a
1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat
together; put aside. Pour the remaining cream into the frying pan.
Increase the heat to medium-high. As the cream starts to boil, mix rapidly
using a whisk. Slowly add the cream/egg mixture. You do not want the egg
to curdle. Continue whisking until well blended. Add 1 cup of the Parmesan
cheese and continue to mix the cream. Pour in the remaining Parmesan and
the parsley, mix until smooth. Immediately remove from stove. Serve over
cooked pasta.



Linda in Tennessee
http://lindatn37932.tripod.com/

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