Fettuccine Alfredo V Recipe

Recipesfull introduces to you: Italian Recipes. (Fettuccine Alfredo V Recipe). The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Fettuccine Alfredo V Recipe

Ingredients

10 ounces fettuccini pasta

½ cup butter

5 cloves garlic

chopped

1 cup heavy cream

1 egg yolk

2 cups freshly grated Parmesan cheese

2 tablespoons dried parsley

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes stirring often making sure not to burn the garlic.

Step 3

Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.

Step 4

Add 1 cup of the 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.

Nutritional Information

Fettuccine Alfredo V Recipe

Servings Per Recipe:4

Calories: 854.3

% Daily Value *

Protein: 27.2g 55%

Carbohydrates: 55.9g 18%

Dietary Fiber: 2.7g 11%

Sugars: 2.9g

Fat: 59.4g 91%

Saturated Fat: 35.9g 180%

Cholesterol: 230.9mg 77%

Vitamin A Iu: 1911.7IU 38%

Niacin Equivalents: 8.1mg 62%

Vitamin B6: 0.2mg 12%

Vitamin C: 2.4mg 4%

Folate: 152mcg 38%

Calcium: 526.2mg 53%

Iron: 3.3mg 18%

Magnesium: 55.9mg 20%

Potassium: 277.5mg 8%

Sodium: 806.8mg 32%

Calories From Fat: 534.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.