From the Hueging family dairy farm, this recipe is one of Manitoba's Dairy Best!
1/4 cup (60 mL) unsalted butter
1 cup (250 mL) whipping cream
2 cloves garlic, crushed
1 1/2 cups (375 mL) shredded Parmesan cheese
1/4 cup (60 mL) minced fresh parsley
1 egg yolk, beaten (optional)
Melt butter in a saucepan. Add cream, garlic and cheese, whisk over low heat, until cheese is melted (do not boil). If required, thicken with 1 egg yolk.
Serve immediately. Pour sauce over cooked fettuccine.
To learn more about the Hueging family's Dairy Story, click here.
Do not add a large amount of shredded cheese to a sauce that is very hot or boiling as the cheese may “seize”, clumping up into one large curd, and ruin your recipe.
In this recipe, adding cold cream and shredded cheese (along with the other ingredients) to the melted butter, over low heat, should prevent a recipe failure. Alternately, very slowly add the cheese to the warm milk, butter and garlic.