My kids were out of school today, and my son asked for fettuccine alfredo for dinner. I didn't want to do it with chicken like we normally do, but as I was thinking about it I realized that I had never posted my Alfredo recipe here.
I like using different proteins in this dish, as chicken always seemed too bland for this dish to me. The flavor of a good italian sausage can hold up well to the power of the parmesan cheese, and add a dimension to this old standby of a dish that might surprise you. The other thing I've always done that you may find different than most alfredo sauces is the addition of an egg yolk. Dad said it was the way Grandma always made it, and it adds a creaminess to the the sauce that usually isn't there.
I hope you enjoy the differences, as they are what truly makes this a Fat Boy Heaven recipe. This can be served with any italian flavored protein, I've done it with steak pizziaola and osso bucco, as well as shrimp prepared several ways and the more standard chicken, but for a quick weeknight dinner sausage is my go to.
Fat Boy Heaven's Gluten-Free Fettuccine Alfredo with Sausage
My grandmother's classic Alfredo, updated for today by serving it with gluten-free pasta.
- 10 ounces Gluten Free fettuccini pasta
- 1/2 cup butter
- 5 cloves garlic, chopped
- 1 1/4 cup heavy cream
- 1 egg yolk
- 2 cups freshly grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 pound bulk Sweet Italian sausage
- Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet brown sausage until cooked through and set aside.
- In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
- Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
- Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta. Top with sausage and garnish with a sprinkle of parmesan cheese and dash of parsley flakes.