Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 03-06-2017, 07:44 PM   #6845
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Quote:
Originally Posted by RubberSponge View Post
I'll have to try the egg. I am afraid I will just have clumps of egg in my sauce. But it could be worse.



I use dry rather than fresh because it is almost foolproof. A bad alfredo is one with the cheese stuck to the bottom of the pan and not incorporated into the cream. Dry I have never seen that happen.



Garlic I like to use because I think it adds so much more to the sauce.


Take the egg and whisk it in a bowl. Before you drain the pasta, take a half cup of pasta water and slowly whisk into the egg. You've just tempered the egg. Now you can slowly add it to your pasta and sauce without scrambling the egg and leaving bits of egg in your sauce.
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