Equipment
Ingredients
Pasta
- 450 g fettuccine, dry
- kosher salt
Sauce
- 30 g unsalted butter
- 1 garlic, minced
- 360 ml heavy cream
- 1 egg yolk, room temperature
- 100 g parmigiano-reggiano, freshly grated
- black pepper, freshly ground
Nutrition (per serving)
Method
Bring 6 liters of generously salted water to a rolling boil in a large pasta pot.
Add the fettuccine to the boiling water and cook according to package directions until al dente.
Drain the pasta in a colander, reserving 120 milliliters of the starchy cooking water for the sauce.
Melt the unsalted butter in a large, deep skillet over medium heat. Add the minced garlic and saute until fragrant and sizzling, about 2 minutes.
In a separate mixing bowl, use a whisk to vigorously combine the heavy cream and egg yolk until completely smooth and uniformly pale yellow.
Pour the cream mixture into the skillet with the garlic butter. Reduce heat to medium-low and stir continuously until the sauce reaches 74°C/165°F and slightly thickens, ensuring it never boils.
Add the hot, drained pasta directly to the skillet. Mix continuously over low heat until the noodles are thoroughly coated with the cream sauce.
Sprinkle the grated Parmigiano-Reggiano over the pasta. Continue mixing gently until the cheese completely melts and the cream is mostly absorbed. If the sauce becomes too thick, mix in the reserved pasta water a few tablespoons at a time.
Remove the skillet from the heat. Season the pasta generously with freshly ground black pepper and additional kosher salt to taste.
Transfer the coated pasta to warm bowls and serve immediately while the sauce is fluid.
Chef's Notes
- Using freshly grated Parmigiano-Reggiano is crucial. Pre-grated cheeses contain anti-caking agents that will cause your sauce to become unpleasantly grainy.
- The egg yolk provides a luxurious, custard-like richness that sets this American-Italian adaptation apart from the traditional Roman preparation of just butter and cheese.
- To ensure the egg yolk tempers properly and does not scramble upon hitting the pan, allow the heavy cream and egg to sit at room temperature for 15 to 30 minutes before mixing.
- Always reserve more pasta water than you think you need. The starches in the water are essential for adjusting the consistency of the sauce if it thickens too rapidly upon serving.
Storage
Refrigerator: 3 days — Sauce will separate when cold. Reheat gently with a splash of milk.
Reheating: Reheat slowly on the stovetop over low heat, adding a splash of milk or water to restore the emulsion.
