If this Alfredo sauce is too thick, add a splash of milk, heavy cream or water to thin it out. Alternatively, if the sauce isn’t thick enough, you can simmer the cooked pasta in the sauce for a minute or two. The pasta will release starches and thicken the sauce. If that isn’t working, try adding extra cheese to give the sauce more body.
Ingredients
- 8 ounces uncooked fettuccine
- 6 tablespoons butter, cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup grated Romano cheese
- 2 large egg yolks, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon each pepper and ground nutmeg
- Minced fresh parsley, optional
Directions
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil).
- Drain fettuccine; combine with Alfredo sauce and remaining 1/4 cup Parmesan cheese. If desired, sprinkle with parsley.
