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The Boat Shed Kitchen

Creamy Garlic Parmesan Fettuccine

This creamy garlic parmesan fettuccine features tender noodles tossed in a velvety sauce made from heavy cream, parmesan, and garlic. The egg yolk adds richness, while freshly cracked black pepper balances the flavors. It's easy, quick, and absolutely restaurant-worthy.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 650

Ingredients
  

Pasta
  • 1 pound fettuccine
Sauce
  • 3 ounces parmesan finely grated
  • cups heavy cream
  • 1 large egg yolk
  • 3 tablespoons butter
  • 2 garlic cloves minced (or 2 teaspoons pre-minced garlic)
  • teaspoon freshly ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook fettuccine until al dente. Drain and reserve 1 cup of pasta water.
  3. In a bowl, whisk the egg yolk and cream together.
  4. Grate parmesan and set both aside.
  5. Melt butter in a saucepan over medium-low heat.
  6. Add garlic and sauté for 1–2 minutes until fragrant.
  7. Remove the pan from heat. Slowly whisk in the cream mixture.
  8. See full steps with tips & photos → https://theboatshedcafe.com/creamy-garlic-parmesan-fettuccine/

Notes

  • Make sure to whisk the cream and yolk well to prevent curdling.
  • Don’t overheat the sauce after adding the yolk—gentle heat is key.
  • Freshly grated parmesan melts better than pre-shredded versions.
  • The sauce will thicken slightly as it sits, so serve immediately.