"This recipe is enough for about one pound of pasta. Enjoy!" — Zulema
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egg yolks, beaten
grated Parmesan cheese
salt and pepper to taste
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.
I wrote a review for this recipe but it has disappeared. I shall say that the egg yolks were unappetizing and most unappealing and we will never make this recipe again. Thank you.
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. :-)
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.
everyone loved this dish....even my grandma who "is'ny a pasta person".
i added garlic, italian seasoning, & some lemon pepper for flavor.
again VERY YUMMY!
This sauce is excellent. I added 2 tbsp of butter and 1 tsp of garlic powder for an add richness.
We tried it because we only had these ingredients on hand and it was a mistake. The sauce turned chunky after a few minutes in the noodles.
Very tasty. I added some garlic and some white wine as well. Usually I use a flour mixture to thicken my alfredo, but the eggs worked well. Very yummy :)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Alfredo Sauce III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 203
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