Fettucine Alfredo

Try this one 

Fettuccine Alfredo


  • 10 ounces fettuccini pasta
  • 1/2 cup butter
  • 5 cloves garlic, chopped
  • 1 cup heavy cream
  • 1 egg yolk
  • 2 cups freshly grated Parmesan cheese
  • 2 tablespoons dried parsley


1.    Bring a large pot of lightly salted water to a boil.

     Add fettuccine 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.






About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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2 Responses to Fettucine Alfredo

  1. Alan says:

    I am going to have to postpone trying this for a bit. But I will try it!

  2. Pilgrim33 says:

    Herewith my recipe for “Papas Pasta ” which I developed when trying to find something that I could make after work that Mum didn’t denigrate.
    This was during the bad years but before I realised what was happening.
    Which,I think,was dementia brought on by micro-strokes.
    Which were in turn brought on by…that’s a long story.

    @ large onions,chopped as you like them.I used 1.5 coarse,0.5 fine.
    300mls whole cream
    300mls smoked ham or thick cut bacon-as lean as possible.
    4 eggs-at room temperature
    2 teaspoons freshly ground pepper
    1/2 teaspoon freshly grated nutmeg
    125gm parmesan cheese
    400gm fresh fettuccine
    50/50 mixture of melted clarified butter and olive oil
    6 cloves of garlic,crushed
    Fry the onion and garlic gently in the oils in a heavy cast iron pan.
    No other implement will do.
    When the onion is transparent add the chopped ham or bacon and cook for a further 15in.
    Put aside in a warm place
    Beat together the cream,eggs,black pepper and nutmeg with the parmesan.
    Meanwhile cook the fettuccine in a large pot of boiling salted ware.
    When the pasta is just barely cooked to the teeth test pour the dressing mixture into a large pan over gentle heat.
    Drain the fettuccine and mix thoroughly into the sauce over the heat utill the sauce has coated the strands of pasta.
    Serve sprinkled with extra parmesan and accompany with a good Merlot followed by coffee and grappa.
    Not recommended for anyone that wants a healthy diet but damn fine eating.

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