Fettuccine Alfredo

I love a carbonara so this meat free creamy sauce is right up my street. I've tried a few vairation and I like the consistancy on this recipe. Simple but satisfying.

Ingredients

• Salt

• 2 tbsp butter

• 1 small clove garlic, finely chopped

• 1 ½ cups double cream

• 1 large egg yolk

• 450g fresh fettuccine

• 1 cup freshly grated Parmigiano-Reggiano

• Freshly ground pepper to taste

Method

1. Cook the pasta to al dente.

2. Melt the butter in a large, deep pan over medium-high heat.

3. Add the garlic and sauté until fragrant, about 2 mins.

4. Whisk the cream with the egg yolk in a bowl until blended.

5. Pour into the garlic butter.

6. Reduce heat to low and stir until hot but not boiling and keep warm over low heat.

7. Pour the hot pasta into the cream mixture and toss to coat (still over low heat).

8. Add the cheese and keep tossing gently until cream is mostly absorbed.

9. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water.

   
   

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