Elaine’s Fettuccine Alfredo
Updated March 24, 2026
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2tablespoons butter
- 1small clove garlic, finely chopped
- 1½cups heavy cream
- 1large egg yolk
- 1pound fresh fettuccine
- 1cup freshly grated Parmigiano-Reggiano
- Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
562 calories; 34 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 20 grams protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 6 quarts generously salted water to a boil.
- Step 2
While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Step 3
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
Private Notes
Comments
Okay all you Fettuccine Alfredo experts listen up. This recipe is named "ELAINE'S Fettuccine Alfredo" as in made HER way and loved by HER customers. Yes, we know Alfredo's did not have milk, cream, cream cheese, garlic or eggs in his original. What we have been offered here is a version of a popular dish that people liked/bought at "Elaine's". Make it the way YOU like it!
Such a tempest in a teapot! The heck with "authentic." Your Job One for this dish -- or any other dish -- is "Will my family/household like it?" Family consensus here on Alfredo: garlic, cream, butter, NO egg, dried basil and oregano, microplaned nutmeg, bitty splash of white wine, plus chicken, mushrooms, or both.
No way is this "authentic" ... but my family always wants second helpings and THAT is what is important.
It's entertaining to see people bicker about something so innocuous as fettuccine. I won't lose sleep at night wondering what the exact history and culture is behind fettuccini Alfredo. All I know is it tastes great and that's all I care about.
Really delicious. Made as directed except 1 cup of heavy cream and 2/3 lb of fettuccini to compensate for less cream. Added cheese to the cream and egg mixture before adding to the butter. Will make again and recommend to others.
Replace the heavy cream with cream used for cooking—it has only 15% fat content as opposed to about 32% in regular cream. Same taste & texture, a lot less fat.
Less fat is not the goal of this pasta. It would not have the same texture as this has.
Paraphrasing what Michael Corleone said to Fredo in The Godfather Part II, "(al) Fredo, you're nothing to me now. You're not a pasta, you're not a dinner. You broke my heart."