Directions:
- Bring a large pot of salted water to a boil.
- Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
- Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
- Add the egg yolk and beat together and 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 cook.
- Continue beating the cream mixture until all mixed together.
- Add 1 cup of Parmesan cheese and continue to mix the cream.
- Pour in remaining Parmesan and parsley and mix until smooth.
- Immediately remove from stove.
- Serve over cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.58 Kcal (2092 kJ) | ||
| Calories from fat | 307.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.12g | 52% | |
|---|---|---|---|
| Cholesterol | 124.68mg | 42% | |
| Sodium | 627.14mg | 26% | |
| Potassium | 96.66mg | 2% | |
| Total Carbs | 29.65g | 10% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 19.72g | 39% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 402.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 383.94 Kcal (1607 kJ) | ||
| Calories from fat | 236.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.22g | 52% | |
|---|---|---|---|
| Cholesterol | 95.82mg | 42% | |
| Sodium | 481.98mg | 26% | |
| Potassium | 74.29mg | 2% | |
| Total Carbs | 22.78g | 10% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 1.24g | 6% | |
| Protein | 15.15g | 39% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.2mg | 9% | |
| Calcium | 309.2mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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