Ingredients

• 10 ounces fettuccine pasta

• ½ Cup of butter

• 5 cloves garlic, chopped

• 1 cup heavy cream

• 1 egg yolk

• 2 cups freshly grated parmesan cheese

• 2 tablespoons dried parsley

Bring large pot of lightly salted water to the boil. Add fettuccine pasta and cook for 8-10 minutes, or until al dente; drain.

In large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn garlic.

Pour about ¼ cup of heavy cream into a small bowl. Add egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As cream starts to boil. Mix rapidly using whisk. Slowly add the cream/egg mixture. You do not want the cream to curdle. Continue whisking until well blended.

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.