Alfredo Sauce over Fettucini
December 22, 2005
I learned to cook Alfredo sauce at a restaurant almost 8 years ago and it is the tried and true recipe in my pasta arsenal. There is no "fat-free" version, so just plan on eating a small portion with a glass of white wine and a side salad.
You will need (for 3):
- 1 pint of heavy cream;
- 3 minced garlic cloves;
- dash of white wine;
- 1/2 c of grated parmesan;
- 4 egg yolks (separate the whites and discard).
For pasta, use DeCecco brand dried fettucini or fresh pasta from a local Italian grocer.
Step One: Boil water for pasta with 1 tsp of salt. Cook according to directions.
Step Two: In a skillet, cook garlic in 2 tblsp of olive oil over medium heat fro 5 minutes. Add dash of white wine to cool off.
Step Three: In a bowl, combine cream and yolks, wisk until smooth. Pour into skillet with garlic and cook over medium heat for 8-12 minutes or until it thickens (will coat a spoon without coming off completely). It is okay if this simmers a little but DO NOT BOIL or you will burn the cream. You must stir this constantly to avoid overcooking.
Step Four: Take off the heat, add parmesan & salt to taste. Ladle over cooked pasta and garnish with Italian parsley. For this occassion, I added sauteed shrimp with garlic on top.
