Fettuccine Alfredo

**Sara Noel** · 06-02-2008, 06:48 PM

Fettuccine Alfredo

Recipe Description

Perfect Alfredo sauce. Quick and easy.

Preparation Steps:

crush garlic, dice onions, grate fresh Parmesan if you didn't buy it grated.

Level of Difficulty:

easy

Time Needed:

20 minutes

Ingredients:

10 ounces fettuccini pasta
1/2 cup butter
3-4 cloves garlic, crushed
1/4 large onion, diced
2 Tablepoons flour
1 cup heavy cream
1 egg yolk
1 1/2-2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

Serves:

4

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook for 10 minutes or until al dente; drain.

2. In a large pot melt the butter and add the garlic and onion. Cook on low for about 5 minutes, stirring often, until softened. Whisk in flour a tablespoon at a time to make a roux.

3. Pour 1/4 cup of the heavy cream into a small bowl. Add egg yolk and beat together; set aside. Pour the remaining 3/4 cup of heavy cream into the pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mix. Continue whisking until well blended.

4. Add 1 cup Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Cost: $3.72
Ways to make cheaper include buying pasta on sale, using milk instead of whipping cream, omiting the egg, margarine instead of butter and not using Fresh Parmesan.