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Creamy Fettuccine Alfredo Recipe

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4 from 24 reviews

This creamy Fettuccine Alfredo recipe combines tender al dente pasta with a rich and velvety sauce made from Parmesan cheese, heavy cream, egg yolk, butter, and garlic. Perfect for a quick yet indulgent meal, this classic Italian dish serves 8 and comes together in just 20 minutes, making it an ideal comfort food for any occasion.

Ingredients

Pasta

  • 1 pound Fettuccine

Sauce

  • 3 ounces Parmesan, finely grated
  • 1½ cups heavy cream
  • 1 large egg yolk
  • 3 tablespoons butter
  • 2 garlic cloves, minced (or 2 teaspoons minced garlic)
  • ⅛ teaspoon fresh ground black pepper

Instructions

  1. Cook Pasta: Bring a large pot of salty water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain the noodles, reserving 1 cup of the pasta water for the sauce.
  2. Prepare Sauce Mixture: Grate the Parmesan and set it aside. In a small mixing bowl or a large measuring cup, whisk together the egg yolk and heavy cream until fully combined. Set this mixture aside.
  3. Sauté Garlic in Butter: In a saucepan over medium-low heat, melt the butter. Add the minced garlic and sauté, stirring frequently, until the garlic is fragrant and softened, about 1 to 2 minutes. Be careful not to brown the garlic.
  4. Add Cream Mixture: Remove the pan from heat, then slowly stream in the cream and egg yolk mixture while whisking constantly to combine it smoothly with the butter and garlic.
  5. Finish and Toss Pasta: Return the sauce to low heat to gently warm it. Using tongs, add the drained fettuccine to the sauce and toss to coat the noodles evenly. Gradually sprinkle in the grated Parmesan cheese, continuing to toss the pasta to meld the cheese into the sauce. Add reserved pasta water one tablespoon at a time as needed to reach a silky, smooth consistency.
  6. Serve: Garnish the creamy fettuccine Alfredo with freshly ground black pepper and serve immediately for best flavor and texture.

Notes

  • Reserve pasta water carefully; the starch helps create a creamy consistency in the sauce.
  • Whisking the egg yolk into the cream before adding to the pan prevents curdling.
  • Use freshly grated Parmesan for the best flavor and melt.
  • Avoid high heat when warming the sauce to prevent the egg yolk from scrambling.
  • Adjust the sauce thickness by varying the amount of reserved pasta water added.
  • This dish is best enjoyed immediately as the sauce can thicken or separate upon standing.

Find it online: https://justsosavory.com/creamy-fettuccine-alfredo-recipe/