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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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rich and creamy fettuccine alfredo Ingredients:
8 ounces heavy cream |
4 ounces fresh parmesan cheese |
2 tablespoons butter |
1 egg yolk |
3 dashes hot sauce |
1 minced garlic clove |
1 lemon (for 1/8 teaspoon zest and 1/4 teaspoon juice) |
2 leaves basil, chopped |
1 lb fettuccine |
1 dash nutmeg |
salt and pepper |
Directions:
1. cook fettuccine in boiling water until they are al dente about 12 min then strain the noodles and save some water from the pot while noodles are cooking put cream and hot sauce and egg yoke in a bowl whisk together set aside when the noodles are done heat up oil in a saute pan over medium heat then add the garlic and lemon juice then add noodles to the pan saute for 1 min if they start to stick to the pan add some water from the pasta then add sauce and cheese and nutmeg toss together when cheese is melted add butter and lemon zest toss for 30 seconds then plate and add the basil depending on how creamy you like it you can give or take some sauce before you add the cheese.
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