1 – 16 oz box fettuccine pasta
1 TB butter
2 cloves garlic – minced
3 cups heavy cream
3 large egg yolks
2 teas fine sea salt
1/4 teaspoon freshly ground black pepper
2 pinches ground nutmeg
1/3 cup grated Parmesan cheese
Cook the pasta in a large pot of boiling heavy salted water. White the pasta is cooking, melt the butter in a medium pan over medium-low heat. Add the garlic and sauté for 3 minutes. Add the cream. Bring to a simmer over medium high heat and cook for 5 minutes. Meanwhile in a small bowl, whisk the egg yolks with the salt, pepper and nutmeg. Remove some of the hot cream mixture and mix it into the egg yolks to temper them so they do not scramble with you add them into the lager pan of hot cream. Whisk the yolks into the cream. Turn off the heat and whisk in the Parmesan. Pour the Alfredo sauce over the pasta and toss together with tongs.
This recipe is really easy and heaven!
~ Recipe submitted by Ahuva Meystel