Ingredients
2 tbs butter
1 clove garlic
3/4 cup cream
2 egg yolks
1 cup cheese, grated
2 tbs parsley
300 g fettuccine
Instructions
Put a large pot of salted water on to boil and cook the pasta as per the packet instructions, while you make the sauce.
Put the butter in a large deep-frying pan and melt it. Add the crushed garlic and cook it until it sizzles.
Meanwhile whisk the cream and egg yolks together, then add them to the pan. Cook it on low, let it thicken a little but don't boil it. Keep stirring it so the egg doesn't scramble on the bottom of the pan.
Turn off the heat. If the pasta is ready, drain it and reserve some of the cooking liquid. Add the hot pasta to the pan and toss through.
While it's all still hot, add the grated cheese and toss it until the cheese melts into the sauce. If it gets too dry, add some of the reserved cooking liquid. Turn the heat back on to very low, just to heat things through.
Sprinkle with parsley and season generously with salt and pepper to serve.
Key Points About Ingredients:
- Egg yolks are the secret weapon here — they enrich the cream sauce and give it a velvety, restaurant-quality body without needing any flour or cornstarch.
- Reserving pasta cooking water is essential; the starchy liquid helps loosen the sauce if it thickens too much and helps it cling to the noodles.
- Use a good-quality finely grated hard cheese like Parmesan or Pecorino Romano for the best melt and the sharpest, most savoury flavour payoff.
- Fresh or dried parsley adds a pop of colour and a gentle herbal note that cuts through the richness of the cream and cheese.
- Cooking the cream and egg mixture on low heat is critical — too high and the eggs will scramble, ruining the smooth, silky texture of the sauce.
Key Nutritional Insights:
- This dish is a satisfying source of protein, delivering roughly 22 g per serving thanks to the combination of cheese, egg yolks, and pasta.
- The cream and butter contribute a significant amount of saturated fat, so consider this a delicious occasional treat rather than an everyday staple.
- Fettuccine provides a good hit of carbohydrates for sustained energy, making this a great pre-activity or post-workout recovery meal in moderation.
- Cheese is a meaningful source of calcium, supporting bone health, with each serving providing an estimated 280 mg or more.
- Egg yolks contribute choline, vitamin A, vitamin D, and B12 — nutrients that support brain function, vision, and red blood cell production.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories720
- Standard DV% Daily Value*
- Total Fat38 g72 g52.78%
- Saturated Fat22 g20 g110%
- Trans Fat0.5 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat10 g
- Cholesterol235 mg300 mg78.33%
- Sodium420 mg2300 mg18.26%
- Total Carbohydrate72 g275 g26.18%
- Dietary Fiber3 g28 g10.71%
- Total Sugars3 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein22 g50 g44%
- Vitamin D (Cholecalciferol)48 mcg20 mcg240%
- Calcium285 mg1300 mg21.92%
- Iron2.4 mg18 mg13.33%
- Potassium210 mg4700 mg4.47%
- Vitamin A1020 mcg900 mcg113.33%
- Vitamin C (Ascorbic Acid)3 mg90 mg3.33%
- Vitamin E (Tocopherol)1.2 mg15 mg8%
- Vitamin K28 mcg120 mcg23.33%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.28 mg1.3 mg21.54%
- Vitamin B3 (Niacin)2.8 mg16 mg17.5%
- Vitamin B6 (Pyridoxine)0.12 mg1.7 mg7.06%
- Folate48 mcg400 mcg12%
- Vitamin B12 (Cobalamine)0.7 mcg2.4 mcg29.17%
- Biotin12 mcg30 mcg40%
- Vitamin B5 (Pantothenic acid)0.8 mg5 mg16%
- Choline145 mg550 mg26.36%
- Phosphorus310 mg1250 mg24.8%
- Iodine18 mcg150 mcg12%
- Magnesium38 mg420 mg9.05%
- Zinc1.8 mg11 mg16.36%
- Selenium32 mcg55 mcg58.18%
- Copper0.18 mg0.9 mg20%
- Manganese0.5 mg2.3 mg21.74%
- Chromium8 mcg35 mcg22.86%
- Molybdenum12 mcg45 mcg26.67%
- Chloride180 mg2300 mg7.83%
