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mollysharkmollyshark Posts: 1,519
edited 9:53PM in EggHead Forum
Anyone have a killer Alfredo sauce recipe? EShark making dinner tonight and that's his choice. AKA hips on a plate.


  • BacchusBacchus Posts: 6,019
    1 stick real butter, 1 small block cream cheese, 1 cup whole cream, 1 cup fresh parmesean.
    Melt slowly, covered over very low heat. I usually put all ingredients in pot a couple hours prior to warm to room temp(cept cream), before heating.
  • RascalRascal Posts: 3,362
    Wow!! My cardiologist would love you!! 8 - ) According to a quote from the now-known a-s h--e, "Every once and a while you just have to say "WTF"! And it's a wonderful world after all!!
  • reelgemreelgem Posts: 4,256
    Don't forget the part when you drop over and start clenching your heart. :laugh:
  • Egg And IEgg And I Posts: 110
    Here's a not-too-caloric/cardiac version (serves 2);

    In a saucepan that will hold 8 oz (dry weight) cooked pasta, melt 1 T of butter; whisk in 2 tsp flour; cook until light golden brown. Slowly whisk in (combined) 7 oz whole milk, 1 oz heavy cream. Add 1 smashed garlic clove, 1/2 tsp salt, 1/2 tsp fresh ground pepper, 1/8 tsp fresh grated nutmeg. Simmer lightly until thickened. Remove garlic clove, whisk in 2 oz (1 cup) finely grated Parmigiano-Reggiano. Remove from heat and cover as soon as cheese is melted and incorporated.

    Add pasta (about 8 oz, cooked). Taste and correct seasoning as needed. Be prepared to thin with some of the pasta cooking water as the sauce thickens quite quickly. Serve in pre-heated bowls.
  • Big'unBig'un Posts: 5,909
    From all the love, right?
  • BacchusBacchus Posts: 6,019
    Hey, she didnt say anything about a healthy requirement. ;)
    I have cut back on the butter, used milk instead of cream, as well as LF cream cheese, but it just aint the same.
  • Little StevenLittle Steven Posts: 27,489

    I made a mushroom soup the other day with evaporated skim milk. I remembered you could boil it and therefore reduce it. What a waste of good mushrooms. :laugh:


    Caledon, ON


  • AlaskanCAlaskanC Posts: 1,346
  • Richard FlRichard Fl Posts: 7,933
    Here is an option.

    Pasta, Sauce, Fettucini Alfredo

    Kyle,Here is one out of my recipe book that's good. This is normally served with Fettuccine :

    1 lb Fettuccine (cooked)
    4 Tbs Butter
    3/4 cup Parmesan Cheese (grated)
    1/2 cup Gruyere Cheese (grated)
    1/2 cup Heavy Cream (slightly whipped)
    1 Egg (lightly beaten)
    Salt and fresh ground Pepper to taste
    Chopped parsley to taste

    1 Melt butter in a heavy saucepan.
    2 Gradually add cheese, cream, egg, salt and pepper and cook until cheese is
    3 melted and mixture is smooth.
    4 Add noodles and toss lightly until noodles are evenly coated.
    5 Place servings on hot plates and sprinkle chopped parsley over the top.
    6 Serve with additional cheese on the side.

    Recipe Type
    Pasta, Sauce

    Recipe Source
    Source: BGE Forum, Egret, 2006/04/05
  • mollysharkmollyshark Posts: 1,519
    Well they made yours because it was easiest. They made enough for a minimum of 10 people. Boy oh boy it is filling. Very tasty. Does need garlic for sure and I believe AlaskanC is right on a dash of nutmeg. I would also throw in mushrooms, but I think we're on the verge of carbonara. I think I'll sleep very well tonight.
  • AzScottAzScott Posts: 309
    Glad to hear it was good! The last time I made it I added some Dizzy Pig Red Eye Express and it was absolutely amazing. Now I'm craving alfredo...
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