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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil salted water in a pan. Add the fetuccini pasta and boil for a bout 8 to 10 minutes until the water is drained. In a large skillet chop the garlic and melt the butter. Cook that for about 5 minutes. Make sure you dont burn the garlic and stir it gently. Pour 1/4 of a cup of heavy cream into a large bowl. Add the egg yolk and beat it together. Put that aside and add the rest of the cream into the frying pan. Increase the heat and as the cream starts to boil, mix it rapidly with a whisk. Whisk it until it is all mixed good. | 2. Add one cup of parmesan cheese and continue to mix the cream.Pur the rest of the parmesan and parsley until it is smooth. Immediately remove it from the stove and serve over cooked pasta :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	10	ounces		252.1667	0.0	56.1	1.4167
butter	1/2	cup		684.0	31.428	21.372	57.6
garlic clove	5		chopped	252.1667	0.0	56.1	1.4167
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	dried	2.736	0.4811	0.2257	0.06

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