This is one of my favourite dishes, although in the earlier posts about sauces I haven’t talked about butter sauces and cream sauces, I promise to do the same very soon. But this dish is so easy and tasty that I’m sure you’re going to make it a regular feature in your pasta journey. This works very well with kids too, because of its creamy yummy-ness. Enjoy.


INGREDIENTS
750g Cooked Fettuccine
1 cup Heavy Cream
3 tbsp. Butter
1/2 cup Parmesan Cheese, grated
2 Egg Yolks, beaten
1 Garlic Clove, minced
Salt n white pepper to taste

PROCEDURE
1. Add butter to a large enough sauce pan to toss the pasta in, add the minced garlic, reduce heat once the butter bubbles, now add the cream.
2. Let the cream come to a bubble slowly, no rapid cooking here. Stir occasionally with a whip for a few minutes.
3. Add the beaten egg yolks to the cream gradually, but make sure you’re whisking vigorously till they are fully combined, make sure the cream is not too hot or you’re going to get scrambled egg yolks! And you’re going to have to start all over again.
4. Add the grated Parmesan cheese, salt and pepper, keep stirring till the cheese is incorporated.
5. Add the freshly drained pasta to the cream sauce and toss it well till its coated.
6. Add more cream if the pasta seems too dry, you can also add a tablespoon or two of the hot pasta water.

VARIATIONS
To most if not all, this is going to seem like a very boring dish, tasty yet boring. I strongly suggest trying variations and changing the flavour profile.
1. Fettuccine Primavera – Take your favourite fresh veggies cook them al-dente and add them to the pasta while being tossed in the cream. Stir fry veggies like; Mushrooms, Zucchini or Courgette, Bell Peppers, Baby Corn, etc. Par-boil French Beans, Broccoli, Cauliflower, Peas, Carrot, Corn Kernels (fully cooked). Brined olives (the many types), capers, Jalapenos, sliced Dill pickles can also be added.
2. Small quantities of diced and stir fried ham, bacon or prosciutto can also be added to accent the flavours and you could add chicken, prawns, firm white fish and maybe red meat, but I wouldn’t! Hey but each to its own, remember this is a mild flavoured dish, so don’t use anything that overpowers all the other ingredients.