Alfredo Sauce

573 Reviews 26 Pics
B.Mason
Recipe by  B.Mason

“A satisfying sauce you can use on any type of pasta - dry or fresh.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Share It

Reviews (573)

Rate This Recipe
PLAIDG
588

PLAIDG

You can subtitute 2% milk for heavy cream, if you start with a roux of 1tbsp butter, 1tbsp flour. Good for reducing fat a bit, or if you realize at the last minute you don't have enough cream!

FUNDER
576

FUNDER

After reading through the reviews I decided to give this one a shot, and it came out wonderful. I made the following changes: *added 1/4 teaspoon black pepper, 2 cloves minced garlic and 2 tablespoons regular cream cheese *used a full cup of fresh grated parmesan, no romano *I whipped the egg with a little half-n-half and then added it a little at a time Be sure to let the butter and cream simmer until it's a little thick, before proceeding. Also, simmver over low heat at the end and keep stirring it. I ended up with a highly delicious HEAVY alfredo sauce.

WeirdAuntMartha
467

WeirdAuntMartha

I liked this sauce, it had a nice, mild flavor. My guests felt it lacked something, even though I minced and sauteed garlic and added it in. Perhaps I would add a touch of garlic salt or garlic powder the next time. Salt & pepper are definitely in order for this recipe. Remember that anytime you are incorporating egg into a hot liquid, you need to take care that it doesn't immediately cook the egg so that you end up with tiny egg bits. Take a small amount of the hot cheese/cream sauce (1/4 cup or so) and put it in a bowl. Slowly add the egg yolk, stirring constantly. Once you've mixed the egg with that small bit of hot cream sauce, you can add it all back into the pan. *** Update. Recently, I made this recipe and I used all parmesan cheese because that's what I had in the house. What I used was shredded parmesan, rather than the container of grated parmesan (you know it, we all have it in the house). What an amazing difference this made, the sauce was thick, rich, and amazing. I went right out and bought the ingredients to make it a few more times!

More Reviews

Similar Recipes

Quick and Easy Alfredo Sauce
(3,165)

Quick and Easy Alfredo Sauce

Alfredo Sauce
(1,831)

Alfredo Sauce

Easy Alfredo Sauce I
(517)

Easy Alfredo Sauce I

Easy Alfredo Sauce II
(146)

Easy Alfredo Sauce II

Smoked Salmon Alfredo Sauce
(52)

Smoked Salmon Alfredo Sauce

Buttery Alfredo Sauce
(49)

Buttery Alfredo Sauce

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 714 cal
  • 36%
  • Fat
  • 72 g
  • 111%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 340 mg
  • 113%
  • Sodium
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quick and Easy Alfredo Sauce

>

next recipe:

Easy Alfredo Sauce III