You guys, this is the real deal Fettuccine Alfredo. I’m talking heavy cream, half & half, LOTS of freshly grated parmesan, and egg yolks. Yes, egg yolks! Now, I’ve made alfredo a few times in my life, but never with egg yolks…until now. Those golden little beauties make all the difference in the world.
I must say I was a little nervous about using egg yolks because I know how easily they can scramble, if not tempered correctly. Tempering really just refers to slowly bringing up the temperature of the eggs yolks, which in this case, is done by slowly adding heated cream to them. Let me tell you, I held my breath for a second while doing this, but luckily all went well.
So, let me tell you about my first attempt at making fettucine alfredo at home. It was probably about 6 years ago, and I can assure you it was a complete disaster. It looked fine and all, but I don’t think we’ll ever forget that very first taste. Ugh. It was just terrible. At first, I was convinced that adding garlic was an awful idea because I thought it ruined the flavor, but no…I’m pretty certain the half & half I used was on the fritz. Steve called the alfredo “unique” and continued to eat it. Guess he really loves me, huh?! :) I can assure you this hasn’t happened since, but every time I make aldfredo we cross our fingers and hope it doesn’t taste “unique” again. Hey, you live and you learn.
I was actually really upset about my failed first attempt because Steve loves alfredo. I mean LOVES. I learned that on my very first date with him. Still to this day he orders it from every Italian restaurant we go to, but he insists that it tastes best from Olive Garden, which is where we went on our first date. Now I typically make alfredo with tons of butter, so that’s what I was about to settle on when I decided to check Olive Garden’s website. And boy am I glad I did!
This Fettuccine Alfredo is IT. Rich, creamy, and thick, which is really all you can ask for when it comes to a good alfredo. Spot-on flavor that will rock your world. Steve approved, no doubt about it! Don’t forget to sprinkle your pasta with lots of parmesan and serve it up with some crusty buttered bread. YUM!
Yields 6 servings
- 1 lb. fettuccine
- 2 cups heavy cream
- 1 cup half &half
- 1½ cups freshly grated parmesan cheese + more for sprinkling
- 7 large egg yolks (reduce by 1 if using extra-large eggs)
- ½ tsp. salt
- ¼ tsp. black pepper
Cook the fettuccine according to package directions. Drain and return the pasta to the pot.
While the pasta cooks, make the alfredo sauce. Add the heavy cream and half & half to a medium-size pot. Heat over medium heat until just simmering, whisking occasionally. Remove the pot from the heat and add in the cheese and gently whisk until the cheese is fully melted.
Very slowly add a ¼ cup of the heated cream to the bowl of egg yolks, mixing with a fork until fully incorporated. Slowly add the yolk mixture to the pot of heated cream and whisk to combine. Heat over low heat, whisking continually, until the mixture starts to simmer. Remove from heat, season with salt and pepper, and allow the sauce to thicken.
Pour the sauce over the fettuccine and stir to ensure all noodle are coated (I find it easiest to use tongs). Divide into bowls, sprinkle with freshly grated parmesan, and serve with some crusty bread.