Fettuccine Alfredo
by Charlie McCarthy, Sr.
Cookware
- large pot
- large pan
- serving bowl
Ingredients
- olive oil
- 2 cloves garlic
- 1/4 cup onions
- 8 tbsp butter
- fresh 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 cheese
- shredded cheese
- parsley
Instructions
Step 1
In a large pot, bring salted water to a boil.
Step 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.
Step 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.
Step 4
Add white wine and mix for 1-2 minutes. Slowly mix in heavy cream.
Step 5
While your sauce simmers, add the fettuccine to your boiling water and cook until al dente according to the instructions for your pasta.
Step 6
Slowly stir egg yolks into your sauce and stir into the sauce and heat until the sauce is bubbling, stirring occasionally.
Step 7
Mix in Parmesan and Romano cheese until they’re melted and sauce is creamy. Add a splash of pasta water if the sauce is too thick for your liking.
Step 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.
Step 9
Remove from the heat and place in a serving bowl. Top with shredded cheese and parsley.