Fettuccini Alfredo

I have tried five different recipes for Alfredo sauce and they just weren’t good enough. So, I played around with the ingredients until I got exactly what I wanted…delicious Alfredo sauce. 


  • 8 oz Heavy Cream
  • 8 oz Whole Milk
  • 4 Egg Yolks
  • 3/4 cup freshly grated Parmesan
  • 1/2 stick Butter
  • 2 tsp Garlic Salt
  • 1 tsp White Pepper
  • 1 box Fettuccini 

Follow the package instructions for cooking the fettuccini. Meanwhile, put the cream, milk, butter, garlic salt and white pepper in a 2 quart saucepan on medium low heat stirring continually until it starts to boil slightly. It is important to continually stir to prevent scorching! Remove the pan from the heat and slowly add the Parmesan stirring continually. Place the pan back on the heat until it boils slightly continually stirring. Whisk the 4 egg yolks in a separate small bowl. Slowly whisk in half of the sauce. Slowly add the egg mixture back into the sauce pan allowing it to boil slightly and begin to thicken. Remove the sauce pan from the heat and let it stand for 5 minutes. Pour the Alfredo sauce on the cooked and drained pasta and mix to combine. Serve topped with freshly grated Parmesan! 

Hope you enjoy it!



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