Fettuccine Alfredo
I love, love, love Fettuccine Alfredo. Very few restaurants make it well. Some of the best Fettuccine Alfredo dishes I’ve had are at Ernesto’s in San Francisco and the Spaghetti Bender in Newport Beach, CA. I’ve tried several different variations of this recipe and I think I finally have it. I usually make more sauce than I need because I’m one of those crazy bastards who like my pasta swimming in sauce. I have a very, very funny story about the last time I made this dish for my friend Shawna! Try it and let me know what you think. Yankees suck!
6 tablespoons butter
1 pint + 3 tablespoons heavy whipping cream
Few pinches ground nutmeg
1 cup grated Pecorino Romano cheese
2 egg yolks
Small handful fresh Italian flat leaf parsley, finely chopped
1 pound of fettuccine
Sea salt to taste
Freshly ground black pepper
Melt butter in a saucepan over medium heat. Add cream, mix well. Stir in nutmeg, sea salt and cheese. Stir constantly until the cheese is melted. Whisk egg yolks with 3 tablespoons of cream then slowly pour them in with the sauce while stirring. Simmer over medium low heat for 3 to 5 minutes, stirring often. Serve over boiled fettuccine or any other heavy string pasta. I like to toss each dish with chopped parsley and dust with freshly ground black pepper. I ate this with a side of sweet Italian sausage sautéed in olive oil and garlic.
This looks good! I am going to make it this weekend.
Hey there, my family and I own the Spaghetti Bender, we appreciate the great review !!
Thanks
Mike
Love the Spaghetti Bender. I wish I still lived out there so I could go two or three times a week.
Just made this. Fantastic! Skipped the egg yolks and added some blended italian seasoning. Without question The BEST alfredo we ever tasted short of Maggianos Little Italy Ristorante. Thanks.