How to Make creamy fettuccine alfredo

Mmm... fettuccine alfredo. If you're a fan of cream sauces, one bite of this cheesy, decadent dish and you'll be hooked for life. Serve with a salad and tell yourself it's healthy! Enjoy!

You Will Need:

• 1 8-ounce block of parmesan cheese

• 1 1/2 tsp. Salt

• 1 12-ounce box of fettuccine noodles

• 1 stick butter

• 1 c. Light cream

• A dash white pepper

• 1 egg yolk

• 1 c. Partially thawed peas

• A cheese grater

• 2 small bowls

• A large pot

• A medium saucepan

• A colander

Step 1: Grate the cheese

Grate the parmesan cheese into a bowl.

Step 2: Heat the water

Fill a large pot about two-thirds full of water. Add 1 teaspoon of salt and put on high heat.

Step 3: Prepare the sauce

Prepare the sauce while the water heats. Melt butter in a medium saucepan over low heat. Add the cream, the remaining half-teaspoon salt, and the pepper. Heat and stir until steam rises, but do not boil.

Step 4: Add the egg yolk

Separate an egg yolk into a small bowl. Add 3 tablespoons of the hot cream mixture and stir with a fork. Whisk the yolk into the sauce and heat thoroughly.

Step 5: Cook the pasta

When the water is at a rolling boil, add the fettuccine, stir, and cook until al dente. Drain the pasta and quickly return it to the pot.

Step 6: Add the sauce, cheese, and peas

Add the hot cream sauce and half the grated cheese to the pasta and stir vigorously. The hot pasta and sauce will melt the cheese. Once the first half of the cheese is melted, fold in the peas and the rest of the cheese.

Trivia: A Rome restaurant claims to have created fettuccine Alfredo in 1914.