Easy Alfredo Sauce III44 Reviews
- Cook: 15 min
- Ready In: 15 min
“This recipe is enough for about one pound of pasta. Enjoy!” - by Zulema
Original recipe yields 4 servings
- In a medium saucepan over medium heat, combine half-and-half and milk. Heat through, then reduce heat to low and stir in egg yolks and and cheese, a little at a time, until well incorporated. Simmer 5 to 10 minutes, until thick, stirring occasionally. Stir in salt and pepper to taste and toss with hot pasta.
Amount Per Serving (4 total)
- 314 cal
- 22.6 g
- 7.3 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"One thing that might help with the clumping of the egg yolks - and I'm surprised that the original recipe doesn't mention it - would be to temper the eggs by mixing a measure of the hot sauce to the b..." See moreeaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces."
"I followed this recipe but found that the alfredo came out clumpy. I asked a friend who said that the temperature was too hot for the eggs. So, a word of caution regarding adding the eggs, might want..." See more to first melt the cheese into the sauce and then slowly mix in the egg yolks off the heat. :-)"
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