Fettuccine Alfredo

 

Ingredients:

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup Parmesan cheese grated

1/2 cup Romano cheese grated

6 jumbo or 8 large egg yolks

salt and peper

1/2 teaspoon fresh or dried cut parsely

1 tsp garlic powder or granulated

1 pound fresh or dried fettuccine

 

Preparation:

Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer

Slowly whip in the cheeses and then remove from heat

In a separate bowl, place the egg yolks and slowly whip in a portion of hot milk and cream mixture

Season to taste with salt and fresh cracked pepper

Cook fettuccine until el dente

Add cooked fettuccine to the saucepan. Sprinkle in the garlic powder and stir until the sauce thickens to just under the desired consistency (sauce will thicken more as it cools)

Sprinkle with parsley and serve immediately

Serves 6

 

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