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