Herb Infused Fettuccine Alfredo

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My guilty pleasure is pasta. I love it. This recipe is spectularly easy and incredibly delicious. 

Ingredients

2 tablespoon unsalted butter
1 garlic clove, finely minced
1 1/2 cups heavy cream
1 egg yolk, lightly beaten
Kosher salt
1 pound fettuccine, preferably fresh
1 cup parmesan cheese, grated

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
12 minutes
Total Time: 
22 minutes
Serving size: 
4

Directions

1. In a large saucepan over medium heat melt the butter. Stir in the garlic and sauté until fragrant, about 30 seconds.
2. Whisk in the cream, egg yolk, 1/2 teaspoon salt, and Herbes de Provence. Reduce heat to medium-low and cook cream mixture until it reduces and thickens a bit. Do not boil.
3. Bring a large pot of salted water to boil. Cook fettuccine according to package directions for al dente. Drain, reserving 1/2 cup of pasta water.
4. Add fettuccine and parmesan cheese into the cream sauce and toss until the fettuccine is well coated. If needed, add in pasta water 1 tablespoon at a time.
5. Serve immediately. If desired garnish with cracked black pepper.

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