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Lidia's Fettuccine Alfredo
From the October 2007 issue of Cuisine at home
Makes: 4
Total Time: 20
| Boil: | |
|---|---|
| 3 | quarts salted water |
| Cook: | |
| 8 | oz. dried fettuccine |
| Begin to Melt: | |
| 4 | T. unsalted butter |
| Pour in; Boil: | |
| 2⁄3 | cup heavy cream |
| 1⁄2 | cup low-sodium chicken broth |
| Add: | |
| Cooked pasta | |
| Off Heat, Add: | |
| 2 | egg yolks, broken |
| 1⁄4 | cup freshly grated Parmigiano-Reggiano cheese |
| Season with: | |
| Salt and coarsely ground black pepper to taste | |
Nutrition Information
Per serving: 488 cal; 30g total fat; 75mg sodium; 44g total carbs; 0g fiber; 0g protein
Boil the salted water in a large pot over high heat.
Cook the pasta al dente.
Begin to melt butter in a large saute pan over medium heat.
Pour in the cream and chicken broth before the butter is completely melted, see. Bring to a boil. Simmer 2–3 min.
Add the cooked pasta to the sauce right from boiling water. Stir and cook until sauce turns creamy (2 minutes).
Off heat, add yolks into center of pasta and stir quickly to prevent curdling. Sprinkle with cheese; toss well.
Season with salt and pepper to taste and serve immediately.
1. Before the butter has a chance to fully melt, pour in the cream and broth.
2. Stir quickly as you add the egg yolks or they’ll curdle.