Creamy Parmesan Fettuccine with Garlicky Alfredo Sauce

Bring a large pot of salted water to a rolling boil. Cook fettuccine for 8-10 minutes or until al dente; drain.

In the meantime, in a large skillet, melt butter over low heat. Add minced garlic and cook gently for about 5 minutes, stirring occasionally to prevent garlic from burning.

Combine a 1/4 cup of heavy cream with egg yolk in a small bowl; set aside.

Add the remaining cream to the skillet. Increase heat to medium-high. Let cream bubble while whisking rapidly to avoid curdling. Add the cream and egg mixture gradually, continuing to whisk until well combined. Stir in 1 cup of Parmesan cheese followed by dried parsley until smooth.

Remove pan from heat. Serve sauce over drained pasta immediately.