Makes: 5 servings
Fettuccine Alfredo is an incredibly rich dish, and can be a little intimidating. But the truth is, it's really easy to make, and can be put together in just a little more time than it takes to cook the pasta. The incorporation of two egg yolks really puts this over the top, but it's also delicious with just one egg yolk, or no eggs.
Chicken stock or broth
Parmesan cheese, grated
Salt & pepper
Set a large pot of salted water to boil for the pasta. In the meantime, heat a large saucepan and melt the butter over medium heat. When the butter is just melted, add the cream and chicken stock to the pan, bring to a boil, then reduce to a simmer. Add a pinch of salt & pepper to the simmering sauce.
When the pot of water is boiling, add the pasta and cook until just firm. Drain the pasta and add it to the pan with the simmering sauce, either by draining it in a colander or by grabbing with tongs and transferring.
Turn up the heat a bit to medium, and swirl the pasta around the pan with a a big spoon so it absorbs some of the sauce, for about 2 minutes. If there's no sauce left in the pan, you add a little bit more chicken stock or water.
Turn off the heat, and leave the pasta in the pan. Crack the eggs, drain off the egg whites, and add the two egg yolks to the pan. Swirl the pasta so the egg is incorporated all through the sauce. Add the grated cheese, salt and pepper to taste, swirl again, and serve.