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/
Steve Logan: Looks fairly good, me, use fresh grated nutmeg, fresh garlic, remove one third of sauce and finish pasta in two thirds of sauce in pan, then pour over pasta with remaining sauce, also temper your egg yolk, surprised that it did not curdle/scramble when added to simmering cream
It’s Vanessa: could you not use the egg?does it make a difference? someone pls respond
Sphinx83ツ: alfredo is not italian recipe
tasha phanor: That's not creamy
Shruti Das: can i rather add flour n milk?? instead of that damn heavy cream..??
_ INS4N1TY _: WOW it's so good i have just made it i didn't put nutmeg but i put athoer seasonings btw i'm eating it now lmao
colorized: That is scrambled eggs
Brownstone 3000: no onion for a roux...? no garlic...? WOW
food is nice: Fucking dum americans this.is not the original.afredo recepy filty americans always know how to.destroy something
XD XD: I orgasmed
Excontinental Mapping: Holy shit i tried to make it and it turned into a really fucking disgusting paste
Its Winnie: Do you HAVE to add nutmeg? And does it chang the flavor of you don’t have it?
MeGaTrOn1415 !: You’re supposed to thicken the pasta beforehand by making a roux with butter and flour
Aleksander Dogger: Here is another version. Just boil up some whipping or heavy cream, season it with a big handful of Parmigiano-Reggiano cheese, some salt and pepper. Perhaps a grating of nutmeg, if you like that. Then you whisk in cubes of unsalted butter, until the sauce is as thick as you like it. Dont let the sauce boil after it has thickened as it might split. This recipe is closer to the original Italian Alfredo recipe. Enjoy.
John Diatto: Where's the garlic??
tyler hickling: It also looks like your cream was to hot when you added the egg
tyler hickling: A dash in a pinch in culinary arts are two different measurements but it look like you use the same spoon
Maria Alvarez: 10 stars I made it just like the recipe hmmmm I loved it
Ebony Adams: I use garlic when I make mines.
Buddy Ol' pal: this is the whitest fucking shit i have ever seen, fucking "if romano is too strong for your taste" ?!?!?! i hate white people omg
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