Fettuccine Alfredo

15 mins
Serves 6
https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo

Directions

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