Alfredo sauce, with or without egg?

Question

I'm going to make some Pasta Alfredo tonight and have in the past made it with only the usual butter, cream and parm. I haven't been really satisfied with the thickness of the sauce. I saw a couple of recipes on www.allrecipes.com that included an egg yolk.
Was wondering if any of you use an egg yolk in your recipe and if it really makes a difference.

I appreciate all of your input.
Luvmybabies - I would prefer not to make a basic white sauce, as the flour adds a dimension that I really don't want.
Misstree_11 - Already use butter, but thanks for the encouragement to try new things.
Chef Mark - I agree, traditionally there is now egg in Alfredo (traditionally there is no cream in Carbonara either), but as I only have access to an electric stove, controlling the temperature is more tricky and thought the egg would help thicken without scalding the cream

Sorry Chef Mark, there is traditionally NO egg in Alfredo.

Answer 1

I sometimes add egg yolk to Alfredo Sauce for the flavor rather than for the physical effect on the sauce. It does thicken the sauce a little, but it is hardly noticeable. I've never used more than 1 yolk per recipe for 4 servings, so I don't know what would happen if more were used. I use a product called Clear-Jel to thicken the sauce. It is a modified cornstarch that doesn't break down with heat, as regular cornstarch does if heated for very long or when reheated. I use 1 teaspoon in a recipe for 4 servings. I do this mostly because it smooths the sauce and helps prevent ingredient separation. Tapioca starch flour or Arrow Root powder could be used also. You'll just have to experiment to get the sauce thickness to your preferences. I thoroughly blend the egg yolk and cornstarch into the cream, with a french whip, before applying heat.

Answer 2

I would opt not to use the egg, because it's so hard not to end up with stringy bits of scrambled egg in the finished sauce. What I do is to simmer a half-cup or so (according to how many servings you need) of heavy cream with a tablespoon or 2 of butter in a small skillet until the cream forms large shiny bubbles and has started to thicken, about 3 minutes. The cream sauce should coat the back of a wooden spoon, and if you drag a spoon across the bottom of the skillet, it should leave a bare trail for a second or two. Then add in about 1/4 cup freshly grated Parmesan. When you drain tha pasta, fold in the sauce quickly and it should thicken up nicely. But if it's still not to your liking, a little more grated cheese will do the trick.

Answer 3

I don't use egg in my alfredo sauce.

ALFREDO SAUCE

1/2 stick unsalted butter
1 C. heavy cream
Pinch of freshly grated nutmeg
Salt
Black pepper
1/3 C. grated Parmigiano-Reggiano cheese (or Parmesan-Romano cheese)

Combine the butter, cream, nutmeg, salt and pepper (to taste) in a saute or frying pan, and bring to a simmer over medium-low heat. Drain the pasta but reserve 1/2 cup of the cooking water. Add the pasta to the sauce and toss. Sprinkle with the cheese and toss gently. If the sauce is dry, add some of the reserved pasta water.

Answer 4

Start with a rue (french starter for most their sauces). I use about 4 Tablespoons butter and 3 Tablespoons flour. Stir it until it's smooth and add your cream. Let the cream warm a bit and them add your parmesan. This will make a really nice creamy alfredo sauce. (Just made it this past weekend and hubby loved it)

Answer 5

There's no egg in an Alfredo sauce. Perhaps you're thinking of carbonara sauce?

For alfredo use one stick of butter, two cups heavy cream, and two cups of Parmesan cheese. Melt the butter in the cream and bring it to a simmer. Incorporate the cheese and season with salt and pepper. Cook your pasta until it is just a minute or two from being done and then finish it in the sauce.

http://www.foodforthoughtonline.net

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Answer 6

The egg yolk at the very end will kind of mellow it out AND THICKEN it. It makes a really nice touch on the sauce.

Answer 7

ew no egg. I have been alfredo sauce for years. If you dont like the consistency add a tablespoon of softened cream cheese. Thats what I do...better consistency and great flavor!!!

Answer 8

I never use egg. I am Italian and my grandmother taught my how to make creamy Alfredo. She uses 1 part cream to one part butter and alot of cheese!!! She uses the cheese to thicken her sauce and it comes out rich and creamy. I love it!

Answer 9

I have not heard of the egg thing, but you can use a little flour, just make sure you sift it in so you dont get lumps. Dont add much eather just a tablespoon or so. Or you can add a bit of creamcheese that works well too.

Answer 10

well, if u add an egg yolk and fork it through, there will be little egg strings if your ok with that but its good...not sure if it will affect the thickness though