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Homemade Alfredo Sauce with Egg Yolks photo
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Alfredo Sauce with Egg Yolks

A rich, creamy Alfredo sauce finished with an egg yolk for extra silkiness that comes together quickly.
Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Servings: 2 servings

Ingredients

  • 1/2 pint heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 6 tablespoons freshly grated cheese blend of Parmesan, Romano, and Asiago
  • 1 egg yolk
  • 1/2 pound pasta, cooked cooked according to package directions

Instructions

  • Bring a pot of salted water to a boil and cook the pasta according to package directions; drain and set aside.
  • Heat a medium skillet over medium heat, then add the butter and heavy cream, stirring until the butter melts and the mixture is combined.
  • Stir in the white pepper and nutmeg, then continue to heat until the sauce just begins to bubble gently.
  • Add the grated cheese and stir constantly until the cheese melts into the sauce and it is smooth.
  • Remove the skillet briefly from the heat, add the egg yolk, and whisk or stir vigorously to combine quickly and temper the yolk without scrambling.
  • Toss the cooked pasta with the sauce until evenly coated, then serve immediately.

Equipment

  • medium skillet
  • Measuring cups and spoons
  • wooden spoon or spatula
  • Grater
  • pot for pasta
  • Tongs or pasta fork

Notes

  • This sauce does not reheat well.