Fettuccine Alfredo

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    Barbara Rexford

  • 1

    Barbara Rexford

Fettuccine Alfredo

I was given some cream today and remembered a recipe I haven’t made in years. It is sort of a heart stopper, but as long as you don’t eat it every day it is a good one. Add a green vegetable and salad and you have a great meal that is quick and easy to make.

12 oz. package fettuccine noodles

1/2 cup grated Parmesan, Romano, or Asiago cheese

2/3 cup half and half, sour cream, heavy cream or Greek yogurt

1/4 lb butter

1 egg yolk

2-3 cloves minced garlic

Fresh parsley for garnish

Cook noodles according to package directions. While noodles are cooking, beat egg yolk with a whisk, add cream beat well. Melt butter over medium low heat, add garlic. Cook just a few minutes until garlic has softened, but not browned. Add egg/cream mixture and beat constantly until mixture thickens but doesn’t curdle. Drain pasta and mix with cream sauce in a bowl. Toss until well blended. Sprinkle with grated cheese.

* You can add cooked shrimp or chicken to the bowl.

— Barbara Rexford

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