How pleased I am to see this recipe online, for it is the 'EGG YOLK' that gives 'Alfredo Sauce' that 'something' that is always missing from other Alfredo Sauce recipes that do not incorporate them. In short, it is the 'EGG YOLK' that gives that 'restaurant' taste one is always looking for. I cook my Sauce a little differently, but in method only. I whip my egg yolks for a minute first, ('plural' becasue I always make a double or triple Alfredo recipe), then, once the cream and butter are hot enough, I pour that mixture into the egg yolks to temper them. Back onto the stove at the lowest heat possible, I immediately add the cheeses just to melt, and then pour the Sauce right over whatever noodles I'm using. Every single 'Alfredo Sacue' online that doesn't incorporate 'EGG YOLKS' cannot call itself a 'true' Alfredo and should, in my opinion, be thrown off the web! *lol* Because 'Alfredo' is such a basic egg/cream sauce, you can tweek it to your heart's content... a little garlic, a little tarragon, a little basil, rosemary, or thyme... whatever is floating your boat at the moment.
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How pleased I am to see this recipe online, for it is the 'EGG YOLK' that gives 'Alfredo...