Fettuccine Alfredo

Decadent. Cheesy. Creamy. Heartwarming. Soul-comforting. 

At least, that's how I feel about Alfredo sauce. And this recipe is all that and more.

Yes, there's some cream, and certainly some cheese. But there's no butter and nowhere near the fat or sodium you'll find in a restaurant version of this dish. And after seeing how easy this is to make at home, why on earth would you order it at a restaurant? Or worse - buy it in a jar at the grocery store. 

Ick.

This is the real deal. Bon appetit. 

Fettuccine Alfredo

Adapted from my friend, Chrissy

Serves: 8 (but this is easy to scale down - make 1/3 recipe or 2/3 recipe)

1 1/2 c heavy cream

1 1/2 c milk

3 egg yolks

2 t cornstarch

1/2 t garlic powder

1/4 t onion powder

1/2-1 t salt, to taste

black pepper, to taste

1 1/2 c grated Parmesan cheese or Parmesan-Romano blend

1/2 c mozzarella cheese

1 (16 oz) box fettuccine pasta

Heat a large pot of water to boiling, salt it liberally, and cook the pasta a minute less than the box directs. At the same time, in a large sauce pan, combine the milk and cream. Place the egg yolks in a small bowl, and the cornstarch in another small bowl. Like this. 

While the dairy mixture is still cold, add about 1/4 cup of it to EACH of the smaller bowls, to dissolve the cornstarch and mix with the egg yolks, like this.

Over medium-low heat, bring the dairy mixture to a simmer. Be careful - that cream will boil over if you're not watching it! Once it's hot, temper the yolks and cornstarch by adding another 1/4 cup or so to each of the small bowls, stirring quickly to raise the temperature; repeat with another 1/4 cup or so, and then return the contents of both small bowls to the pot. 

Cook, stirring frequently, about 3-5 minutes until the sauce thickens. Reduce the heat to low and mix in the spices and cheeses until the cheeses are melted. 

Find your sauce is getting too thick? Grab a scoop of that pasta water boiling away on the next burner and add it to your sauce to thin it back out. 

When the pasta is done cooking, drain it briefly and throw it into the sauce pan.

Give it a good stir, and let it cook on low for a minute or two so that the sauce really adheres to the pasta.

 See it adhering?

Serve with chicken, shrimp, broccoli, sautéed greens, garlic bread, and anything else you want to dip in that sauce. And please, please, don't ever pay anyone to make this for you again.