![](https://cdn.statically.io/img/www.allrecipes.com/thmb/amfsnIbycEjm-cZalmcsTN0w-aE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3396490-277330961760425aa92f219e5db56870.jpg)
Ingredients
-
10 ounces fettuccini pasta
-
½ 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 boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
-
Meanwhile, in a large skillet melt butter and add chopped garlic. Cook on low for about 5 minutes, stirring often to prevent garlic from burning.
-
Pour about a 1/4 cup of heavy cream into a small bowl. Add egg yolk and beat together; set aside.
-
Pour remaining cream into the skillet. Increase heat to medium-high. As cream starts to boil, mix rapidly using a whisk. Add egg mixture slowly to prevent curdling, whisking until well blended. Stir in 1 cup Parmesan cheese until combined.
-
Add remaining Parmesan cheese and parsley; mix until smooth. Remove from heat and serve over cooked pasta.
Nutrition Facts (per serving)
854 | Calories |
59g | Fat |
56g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 854 | |
% Daily Value * | |
Total Fat 59g | 76% |
Saturated Fat 36g | 180% |
Cholesterol 231mg | 77% |
Sodium 807mg | 35% |
Total Carbohydrate 56g | 20% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 27g | 54% |
Vitamin C 2mg | 3% |
Calcium 526mg | 40% |
Iron 3mg | 18% |
Potassium 278mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.