Fettucine Alfredo

Ingredients

2 tablespoons butter

1 small clove garlic

1 1/2 cups heavy cream

1 large egg yolk

1 lb. fresh fettucine

1 cup freshly grated Parmigiano-Reggiano

Fresh ground pepper to taste

Salt

Bring a gallon and a half of salt water to a boil.
As the water heats up, melt the butter in a deep skillet on medium heat. Add the garlic and sauté for about 2 minutes.
Whisk the cream with the egg yolk in a bowl until blended. Pour into the garlic butter. Reduce the heat to low, stirring occasionally until no longer boiling, but hot.
Cook the pasta until al-dente, keeping it partially covered.
Drain in a colander, keeping a little water for cooking.
Pour the pasta into the creamy sauce and mix around to coat the pasta. Add the cheese and keep tossing gently until cream is mostly absorbed.
Season with salt and pepper to serve.

Ferraro# 0920118- Butter

Ferraro# 2000015- Garlic clove

Ferraro# 0960925- Heavy cream

Ferraro# 0940139- Egg yolk

Ferraro# 2500002- Fettucine

Ferraro# 0800167- Parmigiano-Reggiano cheese

Ferraro# 2000035- Pepper

Ferraro# 2040050- Salt

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