Fettuccine Alfredo

There are memories connected to this recipe for me. I don’t make it often because in my mind it’s a ‘special occasion’ recipe. My Daddy used to make this one, and none of us would even try for the longest time because we were convinced no one could make it as good as he could. He was always experimenting and tweaking to try and make it even better. Sometimes he’d get one of us to be his ‘sous chef’ and chop things and help taste test. When he cooked it was always an event at our house because he had a special set of recipes he made that he’d pick from and since he didn’t cook much, they were recipes we looked forward to. I’ve got some of his other favorites on my schedule that I’ll be posting later, but this was one of his ‘top two’.

Fettuccine Alfredo

Makes: 12 servings

  • 1/2 lb bacon
  • 2 tbsp olive oil
  • 1 lb fettuccine
  • 6 tbsp butter
  • 3 garlic cloves, minced
  • 4 tbsp parsley, finely chopped
  • 1 (4 oz) can mushrooms
  • 1 onion, diced
  • 3 egg yolks, lightly beaten
  • 1 cup heavy cream
  • 6 oz parmesan cheese

Cook bacon, drain and reserve. Cook fettuccine in boiling, salted water with olive oil. Drain. Melt butter over low heat in a large, broad skillet. Cook garlic, parsley, mushrooms and onion over medium heat until tender. Add noodles and toss for one minute. Reduce heat; add egg yolks and cream quickly to avoid scrambling. Add 1/2 cup parmesan cheese and ground pepper. Toss for 30 seconds until cheese begins to melt. Stir in bacon and serve immediately with remaining parmesan cheese.

2 thoughts on “Fettuccine Alfredo

  1. This is a special occasion recipe in our house too — I’m not sure how the tradition got started, but we always have it once a year for Valentine’s Day. It is the only thing we do that day, but we all look forward to it =P


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