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Fettucine Afredo PDF
Fettucine Afredo PDF
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.
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.