Super easy and delicious. Definitely a go-to recipe I crave often.
I love this recipe! The video shows adding garlic but the recipe does not have garlic listed. I guessed on the garlic, and it was fantastic!
I like this recipe enough but needed "more." So I add 6 egg yolks beaten, mix some of the hot cream mixture into yolks return to low heat to thicken, take off heat to temper it, I also add fresh parmesan and romano, it brings it to a whole other level. Tastes like an Ollve Garden copy, only better. And you have to use salt! Both in the sauce and in your noodle water. If using pink Himalayan or sea salt you need to almost double the amount as they are not as strong as normal table salt. Enjoy!
This looks awful. I use Elaine's Fettuccine on New York Times food. You saute 2 cloves of chopped garlic in the butter. Add an egg yolk to the cream. Pour the cream and egg mixture in the pan with the butter and garlic, then add a cup of parmesan and cook till thick. Add the fettuccine that has been cooked in well salted water and toss. Add some pasta water to help marry the sauce with the Fettuccini. Season with salt and pepper to taste. Top with more parmesan. Delicious!
Funny, this is so not classic Italian.... It is a classic American invention though. No real Italian would ever cook this dish...
Hands down, the very best Alfredo recipe I have tried. So easy and delicious. I serve it with pan-seared chicken breast and either broccoli or asparagus.
To make it with less calories substitute 1/2 and 1/2 for the cream , It will not be as thick or heavy but it is just as good.