Fettuccine Alfredo

0.0/5 rating (0 votes)
  • Ready in: 25 minutes
  • Serves: 4
  • Complexity: medium

Ingredients

  • 1 pound Fettuccini
  • 1 cup light cream
  • ½ cup parmeseano reggione
  • 2 egg yolks (Optional)
  • Pepper to taste

Directions

  1. Cook the Fettuccini al Dente.

  2. Drain and add to empty pot the cream and cheese.

  3. Whisk in the 2 yolks if desired and turn off the heat. The boiling cream will cook the egg enough without the burner being on.

  4. Add pepper to taste. Enjoy.

Search Our Catalog

Search for books, etc.   

 
Log into your library account

kidslogo phone

TLC

teenlogo phone

Search Our Website

Weather

55°
12°
°F | °C
Mostly Cloudy
Humidity: 92%
11 mph
Mon
Scattered Thunderstorms
51 | 65
10 | 18
Tue
Rain
51 | 58
10 | 14