About this recipe:The egg yolk in this thick creamy pasta sauce adds colour and texture, fresh grated Parmesan cheese adds loads of flavour, you add a dash of appetite and a pinch of love. Do your sums, it all adds up to a gorgeous fettuccine equation!
275g fettuccine pasta
5 cloves garlic, chopped
240ml double cream
1 egg yolk
160g freshly grated Parmesan cheese
2 tablespoon dried parsley
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a large pot of lightly salted water to the boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large frying pan melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Pour about a 60ml of the double 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 stir rapidly, using a whisk. Slowly add the cream and egg mixture from the bowl (you do not want the egg to curdle). Continue whisking until well blended.
Add half (80g) of the Parmesan cheese and continue to whisk with the cream mixture. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
If possible, buy a very good and very hard block of real Parmesan cheese in triangle form; when making sauce, keep it smooth by ensuring that the cream doesn't boil or reduce too much.