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Alfredo Sauce

Posted by Denise on March 20, 2013 

alfredo sauce on pasta on blue plate

Creamy Alfredo sauce is perfect over hot pasta with Parmesan crusted chicken or as a dip for breadsticks.

A good alfredo sauce recipe is worth its weight in gold, at least in our house. Indulgent and creamy, I swear this sauce could make a rock taste good! Instead of a rock, we pour it over al dente pasta, preferably fettuccini, linguini or spaghetti. And even better, add Parmesan-coated or grilled chicken to the dish for a delicious meal. 

To make a smooth and creamy, lump-free sauce we use an easy method called “tempering” to add the eggs into the sauce, exactly like you would if making a custard. No, it doesn’t mean getting mad at the eggs. J It is a way to add the eggs into the hot liquid without cooking them so much that we end up with scrambled eggs and a lumpy sauce. We temper the eggs by adding a little of the hot liquid into the eggs at the same time we are whisking the heck out of them, then when that is all mixed we turn around and add that back into the rest of the hot liquid and stir some more. It really is quick and easy so don’t worry about it.

 

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Alfredo Sauce

 alfredo sauce ingredients

Alfredo Sauce ingredients

 

 

Makes 3 to 4 servings

Ingredients

1

tablespoon butter

1 ½

cup 2% or whole milk

1 ½

cup heavy cream

½

cup imported Parmigiano Reggiano cheese, grated

½

cup imported Pecorino Romano cheese, grated

6 – 8

egg yolks, depending on how large they are

 

Salt and pepper to taste

 

Instructions

 

1.    In a medium sized, heavy-bottom sauce pan melt the butter over medium-low heat. Add the milk and cream and heat the liquid until it begins to simmer. Turn the heat off and add the cheese a little at a time, whisking it into the liquid so there are no lumps. Remove the pan from the burner.

 

alfredo sauce grating cheese alfredo sauce whisking cheese in

 

 

 

2.    Place the egg yolks in a medium bowl and beat them slightly. Slowly add about a cup of the hot cream mixture into the egg yolks, whisking the entire time until it is completely mixed. Slowly add that mixture back into the pan, stirring the whole time. Turn the burner back on to the lowest setting you can and heat the sauce, continuing to stir until the sauce is simmering. The sauce will still be slightly runny.

 

alfredo sauce tempering eggs with hot cream

 

 alfredo sauce adding tempered eggs back into cream

 

 

 

 

3.   Take the sauce off of the burner and allow to sit for a couple of minutes until it thickens. If it starts to look grainy in appearance, whisk it well or pour it through a fine mesh sieve and it will become smooth and creamy. Season with salt and pepper to taste. Serve over hot pasta or use as a dipping sauce for breadsticks or other foods.

 

 simmering alfredo sauce

 

 alfredo sauce with parmesan chicken 2

alfredo sauce on plate with parmesan chicken


 

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