Best Ever Fettuccine Alfredo Recipe

Ingredients for Best Ever Fettuccine Alfredo

• 1 pound fettuccine pasta
• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 2 large egg yolks
• 2 cups grated Parmesan cheese
• Dried Parsley

How to Make Best Ever Fettuccine Alfredo

1. 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.
2. 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.
3. In a small bowl, whisk together egg yolks and 1/4 cup of heavy cream until light and frothy.
4. 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.
5. Slowly drizzle in the egg yolk mixture, whisking continuously to prevent scrambling.
6. Reduce heat to low and stir in 1 cup of Parmesan cheese until melted and smooth.
7. Stir in the cooked fettuccine, tossing to coat evenly. Add a little pasta water if needed to thin the sauce to your desired consistency.
8. Remove from heat and stir in remaining Parmesan cheese and fresh parsley.
9. Season with salt and freshly ground black pepper to taste.
10. Serve immediately and enjoy!