Fettuccine Alfredo

This is classic Italian restaurant food. Rich, creamy and moreish. Cook at home sparingly otherwise a wide girth awaits you.

  • Olive oil
  • 250 ml heavy cream
  • 350 g fettuccine
  • 40g onion, very fine chopped
  • Pinch nutmeg
  • 2 clove garlic, very fine chopped.
  • 115g butter, cold
  • 2 egg yolk
  • 60g Parmesan, fine grated
  • 60g Romano, fined grated
  • Parsley, chopped
  • Salt
  • Pepper
  • Cook the fettuccine in salted water for about 8 mins to al dente.

In a pan, sauté the onion and garlic. Add a splash of white wine to deglaze pan. Add the butter and whisk in. Add the cream and stir well. Reduce a little. Reduce heat. Add the egg yolks and stir in. Add the cheese, slowly a bit at a time. Stir and the sauce will be become creamy, add a little pasta water if it thickens too much. Add the nutmeg. Then add pasta and stir in. Add some chopped parsley and serve in hot bowls. A dressed green salad is nice after.

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