Fettuccine Alfredo with Chive Blossoms
Serves 4
1 T. ghee
2 cloves garlic, minced, or 1 t. dried
1.5 cups heavy cream
2 egg yolks
1 pound fettuccine (I used tagliatelle)
1 cup freshly grated Parmigiano cheese
2 T. chopped chives (plus 1 T more for garnish)
2 T. fresh chive blossoms (plus 1 T. more for garnish)
salt and pepper
Whisk the egg yolks into the cream. Set aside.
Bring 6 quarts of water to a rolling boil over high heat.
Add the fettuccine and 2 T. salt to the water and return to a boil. Reduce heat to medium-high (water should continue to boil, but not vigorously) and stir pasta frequently to prevent sticking. Cook for 10 minutes. When you cut a strand in half, there should be no white in the center. Don't overcook it, though, you want to drain it as soon as the last sliver of white disappears. Any longer than that and it will be mushy.
While the pasta is cooking, in a small sauce pan heat the ghee on medium and saute the garlic until fragrant. Pour in the cream mixture, reduce the heat to low, and stir frequently to insure the mixture doesn't get too hot, or the eggs will cook and the sauce will be ruined. You just need to heat the sauce slightly.
When the pasta is cooked, remove 2 cups of the cooking water and set aside. Drain the pasta and return it to the pot you cooked it in. Add 1/2 cup of the reserved cooking water.
Pour in the warm cream mixture, stir to combine with the pasta, then add the grated cheese. Stir until the cheese melts and creates an unctuous sauce.
If the pasta absorbs too much of the sauce add some more of the reserved cooking water. (If too much moisture leaves the cream, the sauce will become oily; adding moisture back in will restore the creaminess.)
Stir in the chopped chives and the chive blossoms. If you like, garnish each serving with additional chives and blossoms.
I didn't think it needed any additional salt or pepper.
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