Alfredo Sauce – Two Versions – Both Yummy
I was making Fettuccine Alfredo last night and thought later I would share my recipe. I made the lighter version – thinking about vacation next month – bathing suits.
I am including two versions – a very rich one and a lighter one.
This sauce is great to use over a variety of ingredients to make it your own – with what you like. My favorites include grilled or sauteed chicken, grilled squash,mushrooms and zucchini, steamed broccoli or snow peas, and your favorite pasta.
Rich & Creamy Alfredo Sauce
A very rich and creamy Alfredo Sauce. You won't enjoy a restaurant sauce after this.
Ingredients
- 1 stick, 1/2 cup butter
- 1 cup heavy whipping cream
- 3/4 cup fresh, grated Parmesan cheese
- 2 egg yolks
- 2 cloves finely chopped garlic, can substitute 1/4 tsp - 1/2 tsp garlic powder
- Salt to taste
- 2 bay leaves
- 2 T fresh, finely chopped parsley
Instructions
- Melt butter in heavy saucepan over medium heat
- Stir in garlic and heavy cream
- Add bay leaves
- Heat just to almost boiling point
- Remove from heat
- Separate eggs putting yolks in small mixing bowl
- Stir egg yolks
- Slowly whisk in about 1/2 cup of hot cream mixture into yolks to temper
- Slowly whisk this egg mixture back into cream mixture
- Return to medium heat
- Cook 4 - 5 minutes, stirring constantly
- Remove bay leaves
- Stir in cheese, mixing well until melted (about 2 - 3 minutes)
- Stir in parsley
- Remove from heat
- Serve over your favorite pasta
Notes
I usually double this recipe to ensure there is enough for leftovers
DO NOT LET THIS BOIL
DO NOT add egg yolks to hot mixture or you will have scrambled eggs - Tempering is very important
Garlic Salt can also be used
Garlic and salt is to taste
A few more pasta dishes to try.
I’ve included affiliate links to Amazon for you to find some products easier. I may receive a small commission, but the price is the same for you. It just helps my blog out.
Happy Travels,
Rosemary
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