Fettuccine Alfredo -
1 pd of fettuccine
1 1/2 cups milk
1 1/2 cups heavy cream... See More
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
6 jumbo egg yolks
Salt and cracked pepper
1 tsp garlic powder
1/2 tsp parsley flakes
Cook fettuccine according to the pkg directions.
(I like to double the sauce recipe for dipping bread sticks in and extra saucy pasta.)
Heat milk and cream in a large heavy saucepan or pot until the mixture comes to a simmer.
Slowly whisk in the cheeses and then remove from the heat.
Place the egg yolks in a bowl and slowly whisk in a portion of the hot milk/cream mixture.
Slowly pour the egg yolk mixture back into the sauce pot.
Season to taste with salt and pepper.
Add the cooked fettuccine to the saucepan. Sprinkle in the garlic powder and stir until the sauce thickens to the desired consistency.
Sprinkle with parsley and more Parmesan cheese if you desire.
Serve immediately.
(I think it would be great to have fresh garlic in this...I'm going to try it next time)
