• 10 ounces fettuccini pasta
• 1/2 cup butter
• 5 cloves garlic, chopped
• 1 cup heavy cream
• 1 egg yolk
• 2 cups freshly grated Parmesan cheese
• 2 tablespoons dried parsley

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

3.    Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.

4.    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.

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