Here’s another recipe that I love making for fettuccine. Everyone that’s tried it has loved it and said it’s some of the better pasta they’ve tried.


  • 1 Package fettuccine noodles
  • 1 Cup Heavy Cream
  • 1.5 Cup shredded fresh parmesan cheese.
  • 1 TBSP fresh parsley flakes
  • 1 TBSP freshly ground black pepper
  • Pinch of white pepper
  • 1 Egg Yolk
  • Water to boil
  • Salt
  • Olive Oil


  • 4

Prep Time

  • 10 Minutes
  • 7 Minutes to cook pasta

Optional Sides

  • Asparagus cooked in garlic butter
  • Garlic Bread
  • Broiled Garlic Shrimp


  1. Fill pot with salted water and put a little olive oil in then set to boil
  2. In mixing bowl combineparmesancheese, black pepper, white pepper and heavy cream and stir.
  3. Separate egg yolk from egg white and discard egg white.
  4. Put egg yolk into your sauce mixture but don’t break the yolk yet.
  5. Set aside your sauce mixture on the counter so theflavoursmeld for the next few minutes
  6. Your water should be boiling at this point
  7. Put pasta in water and boil vigorously for 7 minutes
  8. Remove pasta from heat, drain well and put back into the pot you cooked it in.
  9. Put pot back on warm stove and add in your sauce mixture.
  10. Stir well to get that cheese mixed in everywhere.
  11. Once fully combined, toss in parsley (dried flakes will also work in a pinch)
  12. Mix a little bit more
  13. Serve