Ingredients for Best Ever Fettuccine Alfredo
- 1 (16 ounce) package fettuccine
- 1/2 cup butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 large egg yolks
- 2 cups freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Best Ever Fettuccine Alfredo
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente (about 8-10 minutes). Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, melt butter in a large skillet over medium-low heat. Add minced garlic and cook for about 3-5 minutes, stirring frequently, until fragrant and lightly golden. Do not brown.
- In a small bowl, whisk together egg yolks and 1/4 cup of heavy cream until light and frothy.
- Pour the remaining 1 3/4 cups of heavy cream into the skillet with the garlic butter. Increase heat to medium-high and bring to a simmer, whisking constantly.
- Slowly drizzle in the egg yolk mixture, whisking continuously to prevent scrambling.
- Reduce heat to low and stir in 1 cup of Parmesan cheese until melted and smooth.
- Stir in the cooked fettuccine, tossing to coat evenly. Add a little pasta water if needed to thin the sauce to your desired consistency.
- Remove from heat and stir in remaining Parmesan cheese and fresh parsley.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
2g
Fat
187g
Carbs
15g
