Herb Infused Fettuccine Alfredo

2 tablespoon butter

1 garlic clove, finely minced

1 1/2 cups heavy cream

I teaspoon Herbes de Provence

1 egg yolk, lightly beaten

Kosher salt

1 pound fettuccine, preferably fresh

1 cup parmesan cheese, grated

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1. Cook fettuccine according to package directions for al dente. Drain, reserving 1/2 cup of pasta water.

2. Meanwhile, in a large sauté pan over medium heat melt the butter. Stir in the garlic, and sauté until fragrant, about 30 seconds.

3. Whisk in the cream, egg yolk, 1/2 teaspoon salt, and Herbes de Provence. Reduce to a simmer and cook until it the mixture thickens, about 8 minutes. Do not boil.

4. Fold in the fettuccine and Parmesan cheese into the cream sauce. Toss until the fettuccine is well coated. If needed, add in pasta water 1 tablespoon at a time.

5. Serve immediately. If desired garnish with cracked black pepper.

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