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Fettuccine Alfredo + A Case for Tradition: Musso & Frank Grill - The Daring Gourmet

Date Added: 12/10/2015    Source:

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  • 9 ounces fresh fettuccine, cooked al dente in lightly salted water with a little olive oil and timed to be ready just as the sauce is done. Reserve 1/4 cup of the pasta water.
  • 5 tablespoons quality unsalted butter
  • 2 cloves garlic, minced
  • 1 1/4 cups quality heavy cream
  • 2 large egg yolks
  • 1 cup freshly grated quality Parmigiano-Reggiano
  • 1 teaspoon finely grated lemon zest
  • Small pinch of freshly grated nutmeg
  • 1/4 teaspoon salt

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