Chef John Folse's Fettuccine Alfredo - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Fettuccine Alfredo

Fettuccine Alfredo

PREP TIME: 20 minutes

Serves: 4

COMMENT:  Italian cooking is very simple and usually very fast.  It uses fewer ingredients for each dish tan any other cuisine.  This recipe is a prime example of that fact.

INGREDIENTS:

12 ounces fettuccine, cooked

1/4 cup unsalted butter

1 tbsp minced garlic

2 cups heavy cream

1 cup chicken broth

 

2 egg yolks

 1/2 cup freshly grated Parmesan cheese

 1/4 cup chopped chives or parsley

 salt and coarsely ground pepper to taste

  

METHOD: Melt butter in a large sauté pan.   Add garlic sauté 1-2 minutes, Add cream and chicken broth bring to a rolling boil, reduce to simmer and cook until cream is slightly thickened.  Remove from heat and quickly whip eggs into the center of the cream whisking constantly to keep eggs from scrambling.  Add cooked pasta blending well into the mixture.  Followed with cheese, chives or parsley continuing to blend well.  Season to taste using salt and pepper.  Serve immediately otherwise pasta will become gummy.