An adaptable classic that is quick to come together.
- 2 tablespoons butter
- 1 small clove garlic, finely chopped
- 1 ½ cups heavy cream
- 1 large egg yolk
- 1 pound fresh fettuccine
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper to taste
- Leftover chicken pieces
- Cajun spice
- Black pepper
Bring 6 quarts generously salted water to a boil.
While the water heats, coat chicken pieces in cajun spice and pepper. Saute in olive oil in a medium hot pan until cooked through. Set aside.
Melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.