FETTUCCINE ALFREDO

From the Wizard and further adapted from the Olive Garden’s version. This is so good; I have no words to adequately describe it. I often have fettuccine in restaurants but they never quite satisfy. I made some fresh pasta a couple of days ago, well not everything ends up here, plus I don’t post repeats. I still had a bag of cooked fettuccine noodles in the fridge and I thought why not make a plain Alfredo? Let me tell you there is nothing plain about this one. I just ate a small bowl from this pile for breakfast and I think I fulfilled my daily quota of carbo, fat and protein all with one meal. Is this ever good!

FETTUCCINE ALFREDO
1/4 cup white milk
1/4 cup heavy cream
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
2 egg yolks
salt and pepper to taste
2 sprigs of fresh flat leaf parsley, chopped
4 cups cooked fettuccine noodles

• Place the milk and cream in a heavy bottomed saucepan.

• Add the minced garlic and bring it to the simmer.

• Slowly whip in the grated cheeses and then remove from heat.

• In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.

• Slowly add the egg yolk mixture back into the remaining cream mixture.

• Sprinkle with salt and pepper.

• Slowly simmer the sauce for 2 minutes and then set it aside.

• Cook the fettuccine noodles and drain.

• Add the chopped parsley and the cooked fettuccine to saucepan.

• Mix it up and serve it immediately.

• Yields 3 servings