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Fettuccine Alfredo

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• 4 oz (125 g) uncooked fettuccine
• 3 tbsp (45 ml) butter
• 1 cup (250 ml) heavy whipping cream
• 1/4 cup (50 ml) plus 2 tbsp (25 ml) grated Parmesan cheese, divided
• 1/4 cup (50 ml) grated Romano cheese
• 1 egg yolk, lightly beaten
• 1/8 tsp (0.5 ml) salt
• Dash each pepper and ground nutmeg

1. Cook fettuccine according to package directions. Meanwhile, in pot, melt butter over medium-low heat. Stir in cream, 1/4 cup (50 ml) Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg.

2. Cook and stir over medium-low heat until thermometer reads 160ºF (71ºC — do not boil). Drain fettuccine; top with Alfredo sauce and remaining Parmesan cheese.

Serves 2

– For nutritional information on this and other great recipes, go to www.rd.ca

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