FETTUCCINE ALFREDO

 (RECIPE POSTED BY THEODORE ALTON MCELROY)

10 ounces fettuccini pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

1. Bring a large pot of lightly salted water to a boil. Add fettucine
pasta and cook for 8 to 10 minutes or until al dente; 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.