Better Than TAKE OUT Fettuchini Alfredo!

Now we all love good old fashion Italian comfort food, I know I do! One dish that has always been close to my heart, and my stomach, is Fettuccine Alfredo.  This is a dish I can always remember my father ordering and my mother duplicating at home.  The funny thing about it though is as i got older NO ONE COULD EVER REMEMBER HOW TO MAKE IT?!

Did u melt the butter in the microwave? 

When did u put the parmigian cheese in?????

Was there an egg yolk involved????

UGH! 

In my adult years I decided I would once in for all find a recipe that was easy and delicious, and would remain in my culinary arsenal for the rest of my life.

I made this recipe for my sister after she passed her Registered Nurse State Boards, and the base of the recipe came from Emeril Lagasse on the Food Network website.  

You will Need:

1lb Fettuccine (this time I used spinach fettuccine)

1 stick of butter (I like salted, but use what you like!)
1 small onion- Diced

1 cup and 1 quarter of Heavy Cream

1 Egg Yolk

(Take Egg yolk and 1/4 cup of heavy cream and set aside)

1 cup of Parmigiana Reggiano Cheese

2 Cloves of Garlic- Minced

1Tbs olive oil
salt & cracked black pepper

I used the ingredients I had on hand at my house, I usually omit the Onion and use a SHALLOT instead (shallots are like a garlicy onion, they're great, you should try them if you haven't!)

One thing I did not have on hand tonight while putting this together, was FRESH PARSLEY......very important at the end of this dish!!!!

Ok, so now you've preped, time to assemble :)

in a sauce pan drizzle some olive oil

Throw in Garlic and onions and sautee for a few minutes, (you do not want to brown the garlic for this white sauce)

Then throw in a few cubes of the butter, about half, melt and continue to "sweat" out the onions and garlic


'

When Onions and Garlic have softened then add the cup of the EGGLESS (without the egg!!!!!) cup of cream and remaining butter, a little pepper, whisk to melt and combine, and reduce at low heat

then whisk together the reserved egg and cream you set aside earlier

Slowly pour in the whisked egg/cream mixture into the hot cream/butter/garlic mixture carful not to curdle the egg!

Add the boiled and fully drained pasta to the sauce pan, if pan isn't big enough then use the empty pasta pot

Now toss to combine using two large forks and shut heat or remover from burner.

Add the parmigiano reggiano cheese and toss again, sauce will begin to coagulate, creating the creamy coating we are all too familiar with, with this dish :)

Now this is the point where you will taste for salt and pepper and add the fresh parsley (I had to add dried tonight :( booo) But it was still delicious!

I added these little roasted potatoes and carrots as my side dish, but we will leave that recipe for another blog!