Fettuccine Alfredo

Ingredients:

• 2 tablespoons butter
• salt
• 1 small clove garlic, finely chopped
• 1 1/2 cups heavy cream
• 1 large egg yolk
• 1 pound fresh fettuccine
• 1 cup freshly grated parmigiano-reggiano cheese
• fresh ground black pepper to taste

Instructions:

Bring 6 quarts of generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add the garlic and saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended, then pour into the garlic butter. Reduce the heat to medium-low and stir until hot but not boiling. Keep warm over low heat. Meanwihle, cook the pasta partially covered until al dente. (The pasta will float when finished.) Drain in a colander, shaking out the excess water, but reserve a small amount of the cooking water. Pour the hot pasta into the cream mixture and toss to coat over low heat. Add the cheese and keep tossing gently until the cream is mostly absorbed. Season with salt and pepper. If the sauce absorbs too much, toss with some of the pasta water. Serve.