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Title: Elaine's Fettuccine Alfredo
Categories: Pasta, Cheese, Dairy, Vegetables
Yield: 6 servings

Salt
2 tb Butter
1 sm Clove garlic; fine chopped
1 1/2 c Heavy cream
1 lg Egg yolk
1 lb Fresh fettuccine
1 c Fresh grated Parmigiano
- Reggiano cheese
Fresh ground pepper

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep
skillet over medium-high heat. Add garlic; saute until
fragrant and sizzling, about 2 minutes. Whisk the cream
with the egg yolk in a bowl until blended; pour into the
garlic butter. Reduce heat to medium-low; stir until hot
but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al
dente. (The pasta will float when it's done.) Drain in a
colander, shaking out excess water, but reserve a little
cooking water. Pour hot pasta into the cream mixture and
toss to coat (still over low heat). Add the cheese and
keep tossing gently until cream is mostly absorbed.
Season with salt and pepper. If sauce is absorbed too
much, toss with a little pasta water. Serve in warm
bowls.

By: Alex Witchel

Yield; 6 servings

RECIPE FROM: https://cooking.nytimes.com

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