Homemade Fettuccine Alfredo
“This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic.” —Jo Gray, Park City, Montana
| Servings | Prep Time |
| 2servings | 20minutes |
| Servings | Prep Time |
| 2servings | 20minutes |
Ingredients
- 4 oz uncooked fettuccine
- 3 tbsp butter
- 1 cup heavy whipping cream
- 1/4 cup plus 2 tbsp grated Parmesan cheese divided
- 1/4 cup Grated Romano cheese
- 1 large egg yolk lightly beaten
- 1/8 tsp salt
- Dash each pepper and ground nutmeg
- minced fresh parsley optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Recipe Notes
Nutrition Facts
1 cup: 907 calories, 73g fat (45g saturated fat), 290mg cholesterol, 835mg sodium, 45g carbohydrate (5g sugars, 2g fibre), 23g protein.
