FETTUCCINE ALFREDO

Prep: 25 minutes Cook Sauce: 6–8 minutes Pasta: 8–10 minutes Combine & Finish: 1–2 minutes Serving: 1 portion

a rich, creamy fettuccine tossed in a smooth parmesan‑butter sauce, simmered gently with cream and a hint of nutmeg for a classic, velvety alfredo that’s comforting, simple, and deeply satisfying.

INGREDIENTS

Pasta

• 4 oz uncooked fettuccine

Cream Base

• 3 Tbsp butter

• 1 cup heavy whipping cream

Cheeses

• ¼ cup + 2 Tbsp grated Parmesan cheese, divided

• ¼ cup grated Romano cheese

Egg & Seasoning

• 1 large egg yolk, lightly beaten

• ⅛ tsp salt

• Dash pepper

• Dash ground nutmeg

Finish

• Minced fresh parsley (optional)

DIRECTIONS

1. Cook the Fettuccine Cook the fettuccine according to package directions. Drain and set aside.

2. Build the Alfredo Sauce In a saucepan, melt the butter over medium‑low heat. Stir in the heavy cream, ¼ cup Parmesan, Romano, egg yolk, salt, pepper, and nutmeg.

3. Heat Gently Cook and stir over medium‑low heat until the sauce reaches 160°F (do not boil — keep it smooth and creamy).

4. Combine Drain the fettuccine. Toss with the warm Alfredo sauce and the remaining 2 Tbsp Parmesan.

5. Serve Sprinkle with fresh parsley if desired.