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1-1/2 cups heavy cream
Heat cream in heavy-bottomed saucepan. When just starting to simmer, stir in cheese very gradually.
Continue stirring constantly over low heat for about 10 minutes, then gradually add butter.
When sauce is smooth, remove from heat.
Stir a small amount of sauce into egg yolks, then add egg yolks into sauce.
Whisk yolks in thoroughly.
Season to taste with salt and pepper.
Poster's Notes:
Her notes say this makes enough sauce for about 1 pound of pasta. Also, she has made it with pasteurized egg substitutes (using the equivalent of 1 egg--1/4 cup). The resulting sauce is not as rich, but is still extremely tasty.
Posted by Joan Horowitz
Nutritional Info Per Serving: N/A
1-1/2 cups freshly grated Parmesan cheese (about 5-1/2 ounces)
1/2 cup butter, cut into small pieces
2 egg yolks
Salt
White pepper
My daughter makes Fettuccini Alfredo all the time. Her sauce just has butter, cream, Parmesan cheese, egg yolks, and salt and pepper. It does require a little work, though. (As did finding her copy of the recipe.)