Pasta: Fettuccine Alfredo
by Lishka DeVoss

YIELD 2 servings

INGREDIENTS

1 tbsp butter
1 clove garlic, finely chopped
3/4 cup heavy cream
1 large egg yolk
4 ounces fettuccine, cooked until al dente
1/2 cup freshly grated Parmesan
 salt and freshly ground pepper to taste

BOWL (whisked together):
3/4 cup heavy cream
1 large egg yolk

PREPARATION

1. When pasta is almost ready, melt butter in a non-stick skillet over medium-low heat.

2. Add garlic and saute until fragrant — about 1 minute (be careful not to brown it).

3. Add BOWL and reduce heat to low — stir until hot (being careful not to curdle the egg). Keep warm over low heat.

4. Add cooked pasta and toss to coat (still over low heat).

5. Add Parmesan and keep tossing gently until cream is mostly absorbed.

6. Season with salt and pepper.

Updated 2022-05-29

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