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Fettuccine Alfredo V

How to cook Fettuccine Alfredo V

Ingredients: 10 ounces fettuccini pasta 1/2 cup butter 5 cloves garlic, chopped 1 cup heavy cream 1 egg yolk 2 cups freshly grated Parmesan cheese 2 tablespoons dried parsley

Directions: Bring a large pot of lightly salted water to a furuncle. Add fettucine pasta and cook in place of 8 to 10 minutes or until al dente; ebb. In a large skillet melt the butter and add the chopped garlic. Cook on low for nigh 5 minutes, stirring over again, making sure not to burn the garlic. Pour about a 1/4 cup of the heavy cream into a small pan. Add the egg yolk and beat well-organized; put aside. Pour the remaining cream into the frying skillet. Increase the heat to medium-formidable. As the cream starts to bubble, mix rapidly using a sweep. Slowly add the cream/egg olla podrida. You do not want the egg to curdle. Continue whisking until well blended. Enlarge 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until plausible. Immediately remove from stove. Serve over cooked pasta.

Nutritional:

Servings Per Formula: 4

Amount Per Serving

Calories: 682

Total Fat: 48g Cholesterol: 197mg Sodium: 266mg Total Carbs: 54.3g Dietary Fiber: 2.7g Protein: 11.9g

Prepare time:10 Min

Cook time:10 Min

Ready in:20 Min

Serving someone is concerned:4 peoples

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