1 tsp salt
1 pint of heavy cream
1 tsp flour
2 egg yolks
10 TBS salted butter
4 dashes of Tabasco
3 heaping TBS of grated imported Peccorino Romano Cheese ( grated Parmagiano cheese can also be used) (The imported Pecorino Romano cheese is saltier )
White pepper is optional
1 tsp of chopped parsley
Whisk together egg yolks, cream, flour, salt and Tabasco in a bowl.
Slowly add cream mixture to skillet while whisking the whole time.
Add the Imported Pecorino Romano cheese and contimue to whisk while simmering.
As the cream thicken large bubbles will form. Turn off the heat.
The Alfredo Sauce is ready. You may add cooked fettucini to the skillet and toss. Serve with chopped Parsley.
In the restaurant we would also use this sauce on ravioli! We would even add shrimp to the Alfredo Sauce. The shrimp needs to be sautéed separately in olive oil and then add to the Alfredo sauce.
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