Creamy, velvety alfredo sauce is one of the best things in life… This is so silky and smooth, Bruno Mars and Stevie Wonder would both approve. We even rep the mighty Wu Tang Clan in the intro. This is a simple way to make the perfect sauce, and it can be dolled up with all sorts of flavors, truffle oil, bacon, bleu cheese, you can go in so many directions you’ll need a compass. The secret ingredient (besides love): 1 egg yolk. Whether you’re making pasta or want to make a bake, this sauce gets you where you need to go, and fast. We got this recipe from our friend Sara, who comes from a long family tradition of classic Italian cooking, they don’t mess around and neither does this sauce. Get in here and get you some. You can thank us later.
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🧭 Time Stamps 🧭
Introduction: 0:00
Setting up the pan: 0:15
Melting the butter: 0:17
Adding the garlic: 0:25
Add the heavy cream: 0:42
Stirring sauce until it thickens: 0:42
Don’t let it boil: 0:50
Adding the egg yolk: 1:00
Continuing stirring: 1:15
Adding half the cheese: 1:20
Sticking the the whisk: 1:22
Be gentle and slow adding the rest of the cheese: 1:28
The sauce starts to thicken: 1:38
Ingredients for the Sauce –
-1/4 stick of butter
-2 Tbsp of garlic
-1 1/4 cup heavy cream
-1 egg yolk
-1/2 to 3/4 cup finely grated good parmesan cheese, divided
Directions –
-Heat butter in pan on stove
-Add the garlic, cook until fragrant
-Slowly pour in the heavy cream
-Constantly stir until it thickens, do not let it boil, so control your heat as necessary
-Once the creaminess is warm, add the egg yolk
-Keep stirring
-Add half the cheese and keep stirring
-When the sauce starts sticking to the edge of the whisk, you know you’re in good shape
-Add the other half of the cheese and keep stirring
-Keep stirring until desired thickness
Bonus Tip – Like we said, you can get very experimental with Alfredo. Add in cajun seasoning and bleu cheese for a cajun flair, cayenne pepper for some heat, or truffle oil and caviar to get fancy. You can add some fresh or dried parsley or Italian seasoning for color, too.
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