Creamy Homemade Alfredo Sauce
Ultra-creamy homemade Alfredo sauce with egg yolk, Parmesan, and cream. Ready in minutes and perfect for pasta or chicken.
Ingredients
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 egg yolk
- 2 Tbsp grated Parmesan cheese optional, for finishing
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch white pepper
Instructions
- In a saucepan, melt the butter (or margarine) over medium heat, making sure it does not brown.
- Add the heavy cream and stir constantly with a whisk or wooden spoon.
- Let it heat for 3 to 4 minutes, until hot but not boiling.
- Stir in the grated Parmesan and Romano cheeses.
- Continue stirring until the cheeses are fully melted and the sauce begins to thicken slightly.
- Season and add the egg yolk
- Season with nutmeg and white pepper (add salt only if needed).
- Lower the heat slightly, then add the egg yolk while whisking continuously to prevent it from cooking too quickly.
- Let the sauce simmer gently for 3 to 5 minutes, stirring constantly, until smooth, creamy, and glossy.
- The sauce should never boil.
- Remove from the heat and garnish with 10 g of grated Parmesan, if desired, for extra indulgence.
- Serve immediately with pasta or grilled chicken for a rich, comforting dish