Get the top-rated recipe @ http://allrecipes.com/recipe/alfredo-sauce/detail.aspx Watch how to make a cheesy, creamy, 5-star Alfredo sauce recipe. Two kinds of Italian cheese team up here in a creamy sauce that's terrific served over any type of pasta. Facebook http://www.facebook.com/Allrecipes Twitter @Allrecipesvideo Pinterest http://pinterest.com/allrecipes/
martha lewis: What about egg whites
Mrs. Udu: You can actually see pieces of scrambled egg at 2:14 O_O
Jordan Moreno: Heavy cream, nutmeg, Parmesan cheese, Romano cheese
Andy B: wrong x 5. This probably tastes good, in fact it looks like it's delicious, but you can't make any cream sauce you want and call it Alfredo. Pasta Alfredo has long been just butter, cream and cheese in equal parts with only nutmeg as a seasoning. No egg, pepper, garlic, flour, parsley, chicken stock, broccoli or chicken are part of the recipe until 50 years after it came out. Alfredo is also not a sauce. It cannot be made separately and poured onto things. It is a style of preparing pasta that requires hot noodles and a bit of the starchy water they were cooked in. Again, this recipe looks fine, but please don't obscure the tradition of Fettuccine Alfredo with it. This is part of why Americans find it so hard to get cooking right.
Myculinarypage: Thank you for sharing the recipe. I also made this popular dish with step by step instruction, found here: https://youtu.be/KWHtrcl6OgE. Please let me know your thoughts and comments. Thank you
Nia's Weird World: good food
matteo la torre: in Italy we don't need garlic in this sauce, because Salsa Alfredo doesn't exist here.
chaos817: would love to make this but not really cost effective as cream by itself is like 2x times the cost of pre-made jar sauces per volume..... :(
namajkatiufputkata: add bacon and garlic and you have carbonara sauce!
fluffy woman: my recipe has only 3 ingredients: butter, cream, and Parmesan cheese
Mara Ivana: If you don't have heavy cream and you use milk instead
Andrés Williams: I used fresh garlic and whole foods Parmigiano and I just made THE BEST Alfredo sauce I've ever had
Elliot I: romano cheese does not melt in boiling milk!!!! not creamy at all. Thought it was sawdust from Kraft, so bought 100% romano cheese and it clumped! Also, the egg yolk clumped as soon as you added it hot mixture.
Emily: Its really running. You can make it thicker by adding flour to the butter.
Julie Delafontaine: She cooked that egg tho
Ken Evans: not bad...I added a little garlic and fresh cracked pepper...
xxDJ RAGE: how much pasta should i put so its still creamy
joao monteiro: Thats a shitty spon Maam
chainmailstud: Put the recipe in the video description!!
Kitty Boo: Can you use milk
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