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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain. | 2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. | 3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended. | 4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccini pasta	10	ounces		252.1667	0.0	56.1	1.4167
butter	1/2	cup		684.0	31.428	21.372	57.6
garlic	5	cloves	chopped	22.35	4.959	0.9540000000000001	0.075
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
egg yolk	1			54.74	0.6103	2.6962	4.5118
parmesan cheese	2	cups	grated	592.0	64.0	64.0	8.0
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.