This was my attempt at Fettuccine Alfredo and sorry to anyone who looks at this, my photos are completely disorganized because I remembered about halfway into cooking this dish to take photos. Anyways a mistake I noticed right off the bat after cooking was that the sauce was not very thick, my brother recommended the letting sauce sit on heat a little longer. Anyone else got any other tips?
- 1 pound of Fettucine Alfredo pasta
- 2/3 cups of heavy cream
- Finely ground black pepper
- 2 large egg yolks
- 1/4 cup of Parmesan cheese
- 1 teaspoon of coarsely ground black peppercorns