Equipment
Ingredients
Pasta
- 450 g fettuccine, dry
- kosher salt
Sauce
- 30 g unsalted butter
- 1 garlic, minced
- 360 ml heavy cream
- 1 egg yolk, room temperature
- 100 g parmigiano-reggiano, freshly grated
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 891 kcal
- Protein
- 27 g
- Carbohydrates
- 88 g
- Fat
- 48 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 373 mg
- Saturated Fat
- 29 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 183 mg
- Potassium
- 372 mg
- Calcium
- 388 mg
- Iron
- 4.2 mg
- Magnesium
- 78 mg
- Phosphorus
- 459 mg
- Zinc
- 2.6 mg
- Vitamin A
- 490 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 1.04 mg
- Riboflavin
- 0.73 mg
- Niacin
- 8.2 mg
- Folate
- 279 mcg
- Water
- 75 g
Sources: USDA FoodData Central
Method
Bring 6 liters of generously salted water to a rolling boil in a large pasta pot.
Add the fettuccine to the boiling water and cook according to package directions until al dente.
Drain the pasta in a colander, reserving 120 milliliters of the starchy cooking water for the sauce.
Melt the unsalted butter in a large, deep skillet over medium heat. Add the minced garlic and saute until fragrant and sizzling, about 2 minutes.
In a separate mixing bowl, use a whisk to vigorously combine the heavy cream and egg yolk until completely smooth and uniformly pale yellow.
Pour the cream mixture into the skillet with the garlic butter. Reduce heat to medium-low and stir continuously until the sauce reaches 74°C/165°F and slightly thickens, ensuring it never boils.
Add the hot, drained pasta directly to the skillet. Mix continuously over low heat until the noodles are thoroughly coated with the cream sauce.
Sprinkle the grated Parmigiano-Reggiano over the pasta. Continue mixing gently until the cheese completely melts and the cream is mostly absorbed. If the sauce becomes too thick, mix in the reserved pasta water a few tablespoons at a time.
Remove the skillet from the heat. Season the pasta generously with freshly ground black pepper and additional kosher salt to taste.
Transfer the coated pasta to warm bowls and serve immediately while the sauce is fluid.
Chef's Notes
- Using freshly grated Parmigiano-Reggiano is crucial. Pre-grated cheeses contain anti-caking agents that will cause your sauce to become unpleasantly grainy.
- The egg yolk provides a luxurious, custard-like richness that sets this American-Italian adaptation apart from the traditional Roman preparation of just butter and cheese.
- To ensure the egg yolk tempers properly and does not scramble upon hitting the pan, allow the heavy cream and egg to sit at room temperature for 15 to 30 minutes before mixing.
- Always reserve more pasta water than you think you need. The starches in the water are essential for adjusting the consistency of the sauce if it thickens too rapidly upon serving.
Storage
Refrigerator: 3 days — Sauce will separate when cold. Reheat gently with a splash of milk.
Reheating: Reheat slowly on the stovetop over low heat, adding a splash of milk or water to restore the emulsion.
Troubleshooting
Sauce is grainy or separated
Cause: The cream mixture was boiled, causing the egg yolk to scramble or the dairy to break.
Fix: Remove from heat immediately and whisk vigorously with a splash of cold heavy cream. Fully scrambled eggs cannot be reversed.
Prevention: Maintain heat at medium-low and never allow the sauce to bubble vigorously.
Sauce is too thick and clumpy
Cause: The pasta absorbed too much liquid, or the cheese clumped without melting fully.
Fix: Add warm, reserved pasta water a few tablespoons at a time, mixing vigorously until the sauce loosens and becomes creamy again.
Prevention: Toss the pasta and cheese gradually rather than dumping it all at once.
Cultural Context
This particular preparation of Fettuccine Alfredo gained legendary status at Elaine's, the famed upper east side Manhattan restaurant run by Elaine Kaufman. From 1963 until 2011, the establishment served as a bustling salon for New York's literary, political, and celebrity elite. This unapologetically rich, yolk-fortified version represents the quintessential American-Italian comfort food of the era.
