GOURMET FETTUCINE ALFREDO

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

INGREDIENTS:

9 ounces fresh fettuccine, cooked al dente in lightly salted water with a little olive oil and
timed to be ready just as the sauce is done. Reserve ¼ cup of the pasta water.

5 tablespoons quality unsalted butter

2 cloves garlic, minced

1¼ cups quality heavy cream

2 large egg yolks

1 cup freshly grated quality Parmigiano-Reggiano

1 teaspoon finely grated lemon zest

Small pinch of freshly grated nutmeg

¼ teaspoon salt

INSTRUCTIONS:

Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook
2-3 minutes. Add the heavy cream and bring to a gentle simmer.

Place the egg yolks in a small bowl and whisk in ¼ cup of the hot cream, whisking
constantly.

Whisk the egg yolk mixture back into the pot, whisking constantly until incorporated.
Simmer until the sauce is lightly thickened, about 2 minutes.
Whisk the cheese into the sauce until melted. Add the lemon zest, salt, nutmeg and 2
tablespoons of the reserved pasta water.

Remove the hot pasta from the water with pasta tongs, letting most of the water drip off,
and place directly into the sauce. Stir until the pasta is thoroughly coated. Add a little
more of the reserved pasta water if necessary.

Serve immediately for the best consistency.