- 1 ( 16-ounce) box fettuccine pasta 1 tablespoon butter
- 2 cloves fresh garlic, minced
- 3 cups heavy cream
- 4 large egg yolks
- 2 teaspoons fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 pinches ground nutmeg
- ½ cup grated Parmesan cheese
Cook the pasta in a large pot of boiling heavily salted water until al dente, according to package directions. Drain, rinse under cold water to stop the cooking process, and toss with a drop of olive oil to prevent sticking. While the pasta is cooking, melt the butter in a medium skillet over medium-low heat. Add the garlic and saute for 3 minutes. Add the cream. Bring to a simmer over medium heat and cook for 5 minutes to reduce the cream by one-third. Meanwhile, in a small bowl, whisk the egg yo/ks with the salt, pepper, and nutmeg. Remove ½ cup of the hot cream mixture and mix it into the egg yolks to temper them so they do not scramble when you add them into the larger skillet of hot cream. Whisk the tempered 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. Serve warm.
Recipe by Susie Fishbein