Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook fettuccine until al dente. Drain and reserve 1 cup of pasta water.
- In a bowl, whisk the egg yolk and cream together.
- Grate parmesan and set both aside.
- Melt butter in a saucepan over medium-low heat.
- Add garlic and sauté for 1–2 minutes until fragrant.
- Remove the pan from heat. Slowly whisk in the cream mixture.
- 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.