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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb fettuccine, cooked al dente
2cups light cream
2 tbsp. unsalted butter
salt and freshly ground black pepper, to taste
1/2 cup grated Parmigianino Reggiano
2 large egg yolks, lightly beaten
Directions:
Directions:
Place cooked fettuccine in a large casserole that can be heated on the top of the stove. Add the cream, butter, salt and pepper to taste: the liquid should be slightly soupy. Cook, stirring to combine, over very low heat for 3 minutes. Stir in the cheese.

Remove from the heat and quickly stir in the egg yolks. Return to low heat and toss until the pasta is coated, about 1 minute. Sere immediately
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Just minutes!
Personal Notes:
Personal Notes:
Try adding grilled chicken and vegetable!!

 

 

 

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