Creamy Alfredo Sauce is a slight variation on your traditional Alfredo Sauce. You might wonder how do you make Alfredo Sauce. How is this different creamy Alfredo Sauce Different? I add a variety of hard Italian cheeses and 1 egg yolk. The result is a creamy Alfredo sauce that tastes wonderful.
Alfredo Sauce is so easy to make, so you don’t need to wonder how to make Alfredo sauce. Whenever people ask me for an easy recipe, I always suggest Alfredo Sauce. While it may not be the healthiest meal to have, it is great for low carb people, and it is good in moderation. How you make this creamy Alfredo sauce, is pretty close to the standard way of making Alfredo Sauce. We are going to heat butter and heavy cream together; I like to do this in a skillet. I think this helps to distribute the heat evenly through the sauce. Once the sauce just begins to bubble, I like to then add in the cheese. The change in this recipe is that we are adding 1 egg yolk into the sauce.
You might wonder why we add the 1 egg yolk into the sauce. It makes the sauce very rich, and it helps to thicken the sauce. I thought this was an amazing addition to this sauce. The egg yolk also helps give the sauce just a little bit of color. The sauce becomes a little more yellow with the addition. I think this a wonderful addition to this sauce.
I have one more big tip when it comes to making homemade Alfredo sauce; that is GRATE YOUR CHEESE. No, grate your cheese. Cheese that comes pre-grated has anti-caking agents in it. Ever wonder why that cheese that you buy pre-shredded isn’t in a glob? It is due to anti-caking agents. Please, don’t use the stuff in the can, I have a can in my pantry. I use it thicken spaghetti sauce, or to flavor meatloaf. My preference is always cheesed that you grate yourself. My grocery store, Kroger does sell in store grated cheese, and that’s ok to use, but please no packaged pre-grated cheese for this recipe.
Pasta for Alfredo Sauce
Do you ever wonder what type of pasta you should use for Alfredo sauce? I know a lot of people like to make the Alfredo sauce with fettuccine. There are many other types of pasta shapes you can use for Alfredo sauce. Some favorites of mine are tortellini, rigatoni, and even pasta shells. Pasta that has a lot of shapes and turns makes great pasta for Alfredo sauce because it picks up extra sauce. Truth be told, I have even make this with spaghetti in a pinch.
Read more about anti caking agents in shredded cheese
– from Sargento Cheese
Creamy Alfredo Sauce
- 1/2 pint heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 6 tablespoons grated cheese (I used a blend of Parmesan, Romano, and Asiago)
- 1 egg yolk
- 1/2 pound pasta cooked according to package directions
- Heat a medium sized skillet over medium heat. Add butter and cream into the skillet. Stir to blend together the melted butter and heavy cream. Add white pepper and nutmeg to the cream mixture. When the sauce just begins to bubble add 6 tablespoons of cheese and stir in. Add 1 egg yolk and mix quickly. When the cheese has melted turn off the heat and serve immediately. Note: This sauce does not reheat well.