Amanda asked for Fettuccine Alfredo for dinner the night before the Richmond Marathon. We served it with chicken schnitzel and a salad. The fettuccini was based on a recipe in Lidia’s Italian-American Kitchen. Essentially it is a pasta with cream sauce. Here it is sized for 4 oz. of dried fettuccine, which is enough for 2 servings for Carol and me in normal circumstances.
4 oz. dried fettuccini
1 Tbs. unsalted butter
1 clove garlic, finely chopped
1/3 cup heavy cream
¼ cup chicken stock
1 large egg yolk
¼ cup Parmesan, plus more for serving
Salt and pepper, divided
Cook the fettuccini per the package direction in salted water to al dente.
In a large skillet, melt the butter over medium heat. Saute the garlic until fragrant. Add the cream and chicken stock and stir well. Add salt and finely ground black pepper to taste. Reduce the sauce slightly.
When the pasta is cooked, drain it thoroughly and add it to the skillet with the sauce. Toss it well over medium heat. Sprinkle in the egg yolk while stirring well, and then add the Parmesan, stirring well. Add about ½ tsp. of coarsely ground black pepper. Check for seasoning. Serve with additional Parmesan.