This recipe is enough for about one pound of pasta. Enjoy!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over medium heat, combine half-and-half and milk. Heat through, then reduce heat to low and stir in egg yolks and and cheese, a little at a time, until well incorporated. Simmer 5 to 10 minutes, until thick, stirring occasionally. Stir in salt and pepper to taste and toss with hot pasta.

    Advertisement

Nutrition Facts

314 calories; 22.6 g total fat; 166 mg cholesterol; 665 mg sodium. 7.3 g carbohydrates; 20.5 g protein; Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2008
One thing that might help with the clumping of the egg yolks - and I'm surprised that the original recipe doesn't mention it - would be to temper the eggs by mixing a measure of the hot sauce to the beaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces. Read More
(165)

Most helpful critical review

Rating: 2 stars
06/29/2006
I wrote a review for this recipe but it has disappeared. I shall say that the egg yolks were unappetizing and most unappealing and we will never make this recipe again. Thank you. Read More
(52)
57 Ratings
  • 5 star values: 19
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 13
Rating: 4 stars
04/20/2008
One thing that might help with the clumping of the egg yolks - and I'm surprised that the original recipe doesn't mention it - would be to temper the eggs by mixing a measure of the hot sauce to the beaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces. Read More
(165)
Rating: 4 stars
04/20/2008
One thing that might help with the clumping of the egg yolks - and I'm surprised that the original recipe doesn't mention it - would be to temper the eggs by mixing a measure of the hot sauce to the beaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces. Read More
(165)
Rating: 4 stars
07/18/2005
I followed this recipe but found that the alfredo came out clumpy. I asked a friend who said that the temperature was too hot for the eggs. So a word of caution regarding adding the eggs might want to first melt the cheese into the sauce and then slowly mix in the egg yolks off the heat.:-) Read More
(137)
Advertisement
Rating: 5 stars
01/04/2004
Yummo!! but very rich. If you want a little something extra added some garlic and Dijon Mustard. If you are in a rush getting home from work try adding some corn flour for thickening instead of letting it simmer to reduce. Read More
(78)
Rating: 2 stars
06/29/2006
I wrote a review for this recipe but it has disappeared. I shall say that the egg yolks were unappetizing and most unappealing and we will never make this recipe again. Thank you. Read More
(52)
Rating: 4 stars
09/13/2005
This sauce is excellent. I added 2 tbsp of butter and 1 tsp of garlic powder for an add richness. Read More
(35)
Advertisement
Rating: 5 stars
10/27/2007
VERY YUMMY! everyone loved this dish....even my grandma who "is'ny a pasta person". i added garlic italian seasoning & some lemon pepper for flavor. again VERY YUMMY!:) Read More
(33)
Rating: 1 stars
12/12/2007
We tried it because we only had these ingredients on hand and it was a mistake. The sauce turned chunky after a few minutes in the noodles. Read More
(29)
Rating: 4 stars
06/12/2006
Very tasty. I added some garlic and some white wine as well. Usually I use a flour mixture to thicken my alfredo but the eggs worked well. Very yummy:) Read More
(27)
Rating: 1 stars
09/19/2004
My boyfriend and I agree that this recipe isn't too great. It turned out WAY too thick to the point of being chunky and the cheese was beyond overpowering. I wouldn't reccommend it unless someone can tweak it. Read More
(25)