Fettuccine Alfredo

How has it already been a week since the last post?!  It's been a busy one, that's for sure.  We haven't cooked as much as usual in the last week and had pizza an astonishing three times for dinner.  Yikes!  

As much as the baked chicken deserved it's own post, so does this little gem.  We had it as a side dish but it could easily stand on its own.  I learned a lot watching this be made, and not just about the nutritional facts... yeah.  This is a lot different than the quick and easy alfredo I posted before.  This alfredo is the real deal!

Restaurant Style Fettuccine Alfredo

Ingredients:

     9 oz.        Buitoni fresh fettucini
     1/2 stick Butter
     1 1/2 c.    Heavy cream
                      Fresh cracked pepper
     1               Egg
     3/4 c.      Parmesan, freshly grated (might need more or less, use as a gauge for thickness)
     1/2 T       Parsley, chopped

Directions:

     1:     Melt butter over medium heat.  Once melted, add the cream and 1 t pepper.  Bring to 
                    a simmer and let simmer for a few minutes.  Time to get your pasta water going, 
                    this pasta only takes a couple of minutes to cook.
     2:     Add the parmesan cheese to thicken the sauce.
     3:     Temper the egg.  
              Note from Ashley:  I had no idea what this meant, so I even videoed it.  Chuck 
              cracked an egg and whisked it up in a bowl.  Once the sauce was ready, he added a 
              ladle of the sauce to the bowl with the egg in it and stirred it together.  This slightly 
              warms up the egg and gets nicely mixed into it.  Then you can add the contents of 
              the bowl to the sauce itself.  If you add the egg directly youre going to get a nice bit 
              of scrambled eggs in your sauce.

     4:     Toss the pasta and sauce together, place on plate and top with a sprinkle of 
                       Parmesan cheese and the chopped parsley.