Ingredients
- 1 stick butter (not margarine) shopping list
- 2 cups heavy cream shopping list
- 1/2 - 1 cup grated parmesan cheese (fresh works best, but canned is okay too) shopping list
- 3-4 cloves garlic, chopped shopping list
- 2-3 Tbs chopped fresh parsley shopping list
- 1 egg yolk, beaten shopping list
- salt and pepper, to taste shopping list
- 1lb fettuccine , cooked and drained shopping list
How to make it
- Melt butter in a saucepan, or skillet. Add chopped garlic and cook for about 1 minute--do not brown the garlic, if it is brown, start over with fresh ingredients.
- Add Heavy cream and whisk together. Add cheese and continue whisking until well blended and mixture starts to bubble.
- In a separate bowl, add a little of the hot butter/cream liquid to the egg yolk and whisk together. Then add the egg mixture to the hot butter/cream mixture in the pan. Continue to whisk until hot, bubbly and thick. You can add more cheese if it is not thick enough.
- Toss with hot cooked Fettuccine and sprinkle with chopped parsley. Serve Immediately.
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