Fettuccine Alfredo V

Fettuccine Alfredo V

366

"The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth."

Ingredients

20 m servings 854 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 854 kcal
  • 43%
  • Fat:
  • 59.4 g
  • 91%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
  3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
  4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
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Reviews

366
  1. 442 Ratings

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I used this recipe as a side dish, but it could take center stage too, with the addition of chicken or shrimp. I wouldn't change a thing, though because I forgot that the directions of recipes ...

This recipe is great! Definitely a keeper because it is rich, creamy, and has a good flavor. It also does not separate like some other recipes that I've tried. HOWEVER, I am surprised that no...

I was a little skeptical of this recipe because of the garlic and raw egg but I saw so many positive comments in the reviews that I decided to select this one over all the ones posted on this si...

Fantastic alfredo recipe!! Real parmesan cheese and raw egg are key to a good alfredo. You don't really even need the garlic (although I put garlic into anything I can and it's great in this!)...

Rich, creamy, and oh so good - not for those of us counting calories (I don't even want to know)! I highly recommend using unsalted butter and cutting back the garlic to 2-3 cloves and using fr...

This puppy is a show stopper. health freaks need not apply! great as a side dish with blackened chicken or fish. Ease up on the garlic if your not a lover. Make this for a first date and there w...

This was EXCELLENT! I added mushrooms! I served with salad and the "Great Garlic Bread" off this site..it was better than going out to eat..I was proud of myself!! :) thanks again Greg!

I have made this recipe lots of times and would strongly reccomend it. Everyone says it tastes like- or is better than- restaurant fettucine alfredo. Very quick and easy! I boil a couple of chic...

If you love garlic & cheese this is a great recipe. I decided to use a little less garlic next time as 5 cloves is a bit overpowering. I found that when you first add the 2nd cup of cheese the...