The Best Fettuccini Alfredo Image
The Best Fettuccini Alfredo
This dish is so easy! And here is a little secret about Alfredo sauce: stirring in one egg to the sauce before
serving helps it to thicken and cling to the pasta better.
Ingredients:
- 2 packages refrigerated fettuccini
- 2 cups heavy or whipping cream
- 1 cup shredded
- parmesan cheese*
- 3 tablespoons butter
- 1 egg
- ½ cup fresh parsley, chopped**
*Do not use grated parmesan; you will end up with a grainy sauce. For best results purchase fresh parmesan
cheese and shred it yourself with a fine shredder.
**Do not use dried parsley. Using the fresh stuff adds better flavor and a restaurant quality presentation to this
dish.
- Cook pasta according to directions.
- In saucepan bring cream and butter just to a boil, turn off heat. Stir in parmesan cheese, then whisk in one egg.
- Toss the pasta and the sauce together.
- If you like, use a large serving bowl for a family style dinner. Put the pasta in first then pour the sauce all over. Sprinkle with lots of chopped parsley and bring to the table.
