Directions
- 1Bring 6 quarts generously salted water to a boil.
- 2While the water heats, melt 2 tablespoons of butter in a large, deep skillet over medium-high heat.
- 3Add 1 small clove of finely chopped garlic; sauté until fragrant and sizzling, about 2 minutes.
- 4Whisk 1 1/2 cups of heavy cream with 1 large egg yolk in a bowl until blended.
- 5Pour the cream mixture into the garlic butter.
- 6Reduce heat to medium-low; stir until hot but not boiling.
- 7Keep the sauce warm over low heat.
- 8Meanwhile, cook 1 pound of fresh fettuccine, partially covered, until al dente (the pasta will float when it’s done).
- 9Drain the pasta in a colander, shaking out excess water, but reserve a little cooking water.
- 10Pour the hot pasta into the cream mixture and toss to coat (still over low heat).
- 11Add 1 cup of freshly grated Parmigiano-Reggiano and keep tossing gently until the cream is mostly absorbed.
- 12Season with salt and freshly ground pepper to taste.
- 13If the sauce is absorbed too much, toss with a little reserved pasta water.
- 14Serve in warm bowls.
Ingredients
- Salt
- 2 tablespoons butter
- 1 small clove garlic, finely chopped
- 1.5 cups heavy cream
- 1 large egg yolk
- 1 pound fresh fettuccine
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly ground pepper to taste
Equipment
large potlarge, deep skilletbowlcolander
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