5 from 15 votes
Creamy Alfredo Sauce
Creamy Alfredo Sauce combines melted butter and heavy cream gently heated with white pepper and nutmeg for subtle spice. Freshly grated blend of Parmesan, Romano, and Asiago cheeses enriches the sauce's smooth texture and cheesy flavor. The addition of an egg yolk binds the sauce, lending it a silky finish perfect for coating hot pasta.
Prep Time
3 mins
Cook Time
10 mins
Total Time
13 mins
Servings:
2
Calories:
1125 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1/2 pint heavy cream
- 4 tablespoons butter unsalted
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 6 tablespoons cheese I used a blend of Parmesan, Romano, and Asiago, freshly grated
- 1 egg yolk
- 1/2 pound pasta cooked according to package directions
Instructions
- Heat a medium-sized skillet over medium heat. Add butter and cream into the skillet. Stir to blend together the melted butter and heavy cream.
- Add white pepper and nutmeg to the cream mixture. Stir to combine.
- When the sauce just begins to bubble, add cheese and stir in.
- Add 1 egg yolk and mix quickly.
- When the cheese has melted, turn off the heat and serve immediately with pasta.
Cup of Yum
Notes
- This sauce is best served immediately as it does not reheat well and can separate.
Nutrition Information
Calories
1125kcal
(56%)
Carbohydrates
89g
(30%)
Protein
24g
(48%)
Fat
74g
(114%)
Saturated Fat
45g
(225%)
Cholesterol
333mg
(111%)
Sodium
288mg
(12%)
Potassium
360mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2700IU
(54%)
Vitamin C
0.7mg
(1%)
Calcium
285mg
(29%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 1125
% Daily Value*
| Calories | 1125kcal | 56% |
| Carbohydrates | 89g | 30% |
| Protein | 24g | 48% |
| Fat | 74g | 114% |
| Saturated Fat | 45g | 225% |
| Cholesterol | 333mg | 111% |
| Sodium | 288mg | 12% |
| Potassium | 360mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 285mg | 29% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.