FOOD FROM EUROPE

VENICE - ITALY

My Fettuccine Alfredo

Original Recipe Yield 4 servings

Ingredients

• 10 ounces fettuccini pasta
• 1/2 cup butter
• 5 cloves garlic, chopped
• 1 cup heavy cream
• 1 egg yolk
• 2 cups freshly grated Parmesan cheese
• 2 tablespoons dried parsley
• OPTIONALS
• 
  
• 2 slices of cooked ham diced
• 1 cup of sauteed mushrooms
• 2 cups of sauteed shrimps
• 2 cooked chicken breast diced or in strips

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Be creative!

Add diced ham to the cream or try some sautéed mushrooms on the top of the pasta.

Another suggestion; add sautéed shrimps or cocked chicken breasts diced or in strips.

If you are really, really brave you can add all those ingredients !