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Fettuccine Alfredo

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  • Ready in: 25 minutes
  • Serves: 4
  • Complexity: medium


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


  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.

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