Fettuccine Alfredo, the quickie receipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) and Stephen Darori

Ingredients

280g Fettuccine pasta

1/2 a cup butter

5 cloves garlic finely chopped

1 cup heavy cream

1 large egg yolk

2 cups freshly grated Parmesan

2 tbs dried or better fresh parsley

Directions

1.    Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until all done; drain.

2.    In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.

3.    Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; 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 curdle. Continue whisking until well blended.

4.    Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.