I got tired of buying jarred alfredo sauce (and even the fresh kind that is available in the refrigerated section!). What is better-tasting than making your own at home? It doesn’t take longer than 5-7 minutes – who would have thought? I hope that you get to enjoy this Alfredo sauce recipe with whichever pasta you and your loved ones enjoy – it’s incredibly versatile and the sauce itself actually keeps well in the fridge once cooled for 3-5 days
This dish is beautiful, vegetarian (although you can always add grilled or rotisserie chicken to it for added protein), and simply decadent. Kids love it, parents love it, and your guests will be WOW-ed and think you slaved over this home-made sauce (don’t worry, I’ll keep your secret ;-))….
Yields: 3-4 servings
1 1/4 cups heavy whipping cream
1/2 pound butter (check the stick for markings to tell you how much is half a pound!)
1 cup of shredded Parmigiano Reggiano or Pecorino Romano (either one is delicious, or you can do half and half!)
1/2 teaspoon of nutmeg
freshly cracked black pepper, to taste
The zest of one lemon
1/2 lemon, juiced
Kosher salt, if desired
The remaining ingredients
1 lb. fettucini or linguine (or whichever pasta you enjoy!)
the other half of the lemon, juiced
2 large eggs
freshly chopped parsley, as desired
cherry tomatoes, halved, as desired
Prepare the Alfredo sauce by heating up the cream and butter in a small saucepan on low to medium heat. Use a metal whisk and stir occasionally until the butter is melted and well incorporated. Take off heat and whisk in the cheese, black pepper, nutmeg, lemon zest and juice until well incorporated. (Note: If your sauce is too runny, continue to cook over low heat until it thickens, whisking occasionally). Taste test the sauce and decide if you want to add salt or not (usually the cheese adds enough saltiness, but you can decide!).
Meanwhile, prepare your pasta per package directions and drain.
In a mixing bowl, put in hot pasta, Alfredo sauce (to your liking – some people like less sauce, some people like more!) and crack the eggs on top. Taking a fork, quickly whisk in the egg into the mixture. [Please note if you are not comfortable with consuming raw egg that is only cooked by the heat of the pasta, feel free to omit it!]
Pour sauced pasta into your serving bowl and garnish with halved cherry tomatoes, freshly chopped parsley, and drizzle the reserved lemon juice on top.
Enjoy H-O-T!!! [although, I personally think the pasta tastes the best when it is room temperature when the sauce really seeps into the pasta and the sauce thickens 😉 ]…