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Easy Alfredo Sauce III

Easy Alfredo Sauce III

  • Cook

    15 m
  • Ready In

    15 m
Zulema

Zulema

This recipe is enough for about one pound of pasta. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Crow's Daughter
158

Crow's Daughter

4/20/2008

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 beaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces.

LSASLAW
132

LSASLAW

7/18/2005

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 to first melt the cheese into the sauce and then slowly mix in the egg yolks off the heat. :-)

LFGLAVIN
76

LFGLAVIN

1/4/2004

Yummo!! but very rich. If you want a little something extra added some garlic and Dijon Mustard. If you are in a rush getting home from work, try adding some corn flour for thickening, instead of letting it simmer to reduce.

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