Fettuccine Alfredo

by Charlie McCarthy, Sr.

Ingredients

• olive oil
• 2 cloves garlic
• 1/4 cup onions
• 8 tbsp butter
• cracked pepper
• salt
• nutmeg
• 1/3 cups white wine
• 2 cups heavy cream
• fettuccine
• 2 egg yolks
• 1/2 cups Parmesan
• 1/2 cups Romano cheeses
• parsley

Recipe

1. In a large pot, bring salted water to a boil.
2. Coat the bottom of a large pan with olive oil and heat on low heat. Add garlic and minced onions, cooking until softened and slightly browned.
3. Add the butter and melt down. Add fresh cracked pepper and 1/2 teaspoon of salt and mix. Add a pinch of nutmeg and continue mixing.
4. Add white wine and mix for 1 to 2 minutes. Slowly mix in heavy cream.
5. While your sauce simmers, add the fettuccine to your boiling water and cook until al dente according to the instructions for your pasta.
6. Slowly stir egg yolks into your sauce and stir into the sauce and heat until the sauce is bubbling, stirring occasionally.
7. Mix in Parmesan and Romano cheeses until they’re melted and sauce is creamy. Add a splash of pasta water if the sauce is too thick for your liking.
8. Strain your pasta or and add into the pan with your sauce, or transfer directly from the pot to the pan with a pasta fork or tongs. Stir together so pasta is fully covered in sauce.
9. Remove from the heat and place in a serving bowl. Top with shredded cheese and parsley.

Enjoy!