Yumm-O

I made alfredo sauce for the first time today and not only was it so super easy, but it was a big hit with the fam. I just had a bite or two (you'll see why when you read the recipe!) but between Paul, Carly, Bree and a small tupperware for Paul's lunch tomorrow, they polished off an entire pound box of pasta with this sauce (and chicken and beggies mixed in).

So I thought I'd share it in case anyone is interested in some pasta fabulosity:

1/2 stick butter
1/2 cup cream
3/4 cup whole milk
1/2 tsp fresh ground black pepper
salt to taste
1/2 tsp garlic powder
pinch nutmeg
red pepper flakes (optional)
1/4 cup grated parm
1/2 cup grated Asiago (the recipe called for romano, but we didn't have it)
1 egg yolk

1) Melt butter over medium heat
2) Stir in cream and milk (I bet you could do all milk, even skim, here if you wanted to)
3) Add salt, pepper and cheese and stir until the cheese is melted.
4) Add egg yolk, stir to incorporate. Increase heat and simmer for 3-5 minutes, stirring constantly.
5) I stirred chopped chicken and steamed veggies (mix of carrots, green beans, cauliflower, asparagus) into cooked penne and then added the sauce and tossed to coat.
6) Garnish with additional 'sprinkle cheese' and fresh parsley.

Somebody try this! Let me know if the skim milk works out...I'm going to have to try that another time. Also, be sure to time everything so that the sauce doesn't have to wait very long or it could get grainy.