Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
10 ounces fettuccini pasta
½ cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet melt butter and add chopped garlic. Cook on low for about 5 minutes, stirring often to prevent garlic from burning.
Pour about a 1/4 cup of heavy cream into a small bowl. Add egg yolk and beat together; set aside.
Pour remaining cream into the skillet. Increase heat to medium-high. As cream starts to boil, mix rapidly using a whisk. Add egg mixture slowly to prevent curdling, whisking until well blended. Stir in 1 cup Parmesan cheese until combined.
Add remaining Parmesan cheese and parsley; mix until smooth. Remove from heat and serve over cooked pasta.