Fettuccini Alfredo

The classic original recipe uses neither cream or egg yolks. It uses rare aged parmigiana reggiano, hand shredded for maximum melting and cream. My recipe “cheats” a bit! But, I’ve seen the smiles on you faces when I prepare it and that is what it’s all about!

20 minutes4 servings
Roasted Tomato Soup
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Ingredients

  • 1 lb fresh fettuccini
  • 1 stick unsalted butter
  • 2 cloves minced garlic (optional)
  • 1 ½ c. heavy cream
  • 1 ½ c. hand shredded parmigiana-reggiano cheese
  • 1 egg yolk
  • Salt and cracked black pepper
  • 1 Tbs chopped flat parsley as a garnish
  • 16 oz crumbled bacon/pancetta
  • 1 package baby peas

Preparation

  1. 1.Heat 2 quarts salted water to a rolling boil.
  2. 2.Melt stick of butter in a sauce pan.
  3. 3.Add minced garlic if using.
  4. 4.Add cream.
  5. 5.Bring to a simmer and add shredded parmigiana and reggiano cheese.
  6. 6.Stir and simmer until thickened.
  7. 7.Cook fresh pasta for 3 minutes.
  8. 8.Add pasta directly to pasta pot, hand draining only.
  9. 9.Saute pasta with sauce.
  10. 10.Add cracked pepper.
  11. 11.Remove from heat. Add one egg yolk and blend.
  12. 12.Add parsley.
  13. 13.Serve and enjoy!
  14. 14.(Note: for carbonana - cut butter in 1/2 and use bacon or pancetta drippings (2 tablespoons), add 16 oz crumbled bacon/pancetta at the end plus sautéed baby peas)