Alfredo Sauce
Rich, comforting, and completely satisfying. Classically made with heavy cream, butter and Parmesan, Alfredo is an easy sauce that can be whipped up in minutes. Put your pasta into boiling water as you begin making the Alfredo.
Yield 4 servings
Ingredients
1.5 cups heavy cream
1 large egg yolk
2 tablespoons butter
1 small garlic clove, extremely finely chopped
1 cup finely grated Parmesan (about 1.5 ounces)
1/2 teaspoon black pepper, to taste
pasta water as needed
| 1 | In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside. |
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| 2 | In a medium saucepan, heat the butter over medium. Add the garlic and sauté until fragrant and sizzling, about 90 seconds. Pour the cream mixture into the garlic butter, reduce heat to medium-low and cook, stirring frequently, until mixture is hot but not boiling, about 4 minutes. |
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| 3 | Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Thin if needed with pasta water. Season to taste with pepper. |
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notes
Keep the garlic light, do not let it brown. For smooth, silky sauce, strain to remove all garlic fragments and mount with 1 more tablespoon of butter.
