Easy Alfredo Sauce III

44 Reviews

Cook: 15 min
Ready In: 15 min

“This recipe is enough for about one pound of pasta. Enjoy!” - by Zulema

Ingredients

1 cup half-and-half cream
1 cup whole milk
2 egg yolks, beaten
2 cups grated Parmesan cheese
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
314 cal
16%

Fat
22.6 g
35%

Carbs
7.3 g
2%

Based on a 2,000 calorie diet

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Reviews (44)

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150

Crow's Daughter

Apr. 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 b..." See moreeaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces."

118

LSASLAW

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

LFGLAVIN

Jan. 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 let..." See moreting it simmer to reduce."

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