Creamy Alfredo-style pasta – Food & Home Magazine
Although Italian purists would argue that you should never, ever add cream to an authentic Alfredo sauce, we’ve bent this rule here, with deliciously indulgent results.
Ingredients
- 250g store-bought fresh fettuccine
- 50g butter
- 250ml (1 cup) thick/double thick cream
- 250ml (1 cup) fresh cream
- 3 eggs yolks, lightly beaten
- 100g Parmesan, finely grated + extra, to serve
- salt and freshly ground black pepper, to taste
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