Fettuccine Alfredo

A family favorite. This recipe can be used as a base for more elaborate Alfredo dishes, but be sure to try it straight-up first to appreciate the simple yet decadent flavor and texture of Fettuccini Alfredo.

Ingredients...

One pound Borgatti's fresh fettuccine
6 ounces of butter
1/2 cup heavy cream
1 egg yolk
1/2 cup grated parmesan cheese
Freshly ground black pepper to taste

Directions...

TIP: Because timing is everything with this dish, mise-en-place preparation is recommended. Borgatti's fresh fettuccini takes just 4 to 5 minutes to cook and should not be allowed to dry out after removal from the water.

Pre-Boil 6-8 quarts of water in large pot. Salt the water and drop the fettuccini, boil uncovered 4-5 minutes. While pasta is boiling.... In a double boiler carefully melt butter, then add heavy cream. Wisk in 1/4 cup of the parmesan cheese and combine sauce. Drain noodles QUICKLY and transfer noodles to a warm bowl. Toss noodles rapidly with sauce and add egg yolk - Serve piping hot. Add remaining grated parmesan and black pepper to taste.