How to make a creamy sauce for the pasta

One of the famous sauces for pasta – a creamy, velvety Alfredo sauce. He gently wraps each strand of spaghetti as it smooths the surface and caresses your palate with its rich butter-cheese taste. For the first time this became a classic sauce made in 1914 chef Alfredo di Lelio in the restaurant on via del Scrofa in Rome.

You will need

• • Classic Alfredo sauce:
  • 2 cups heavy 35% cream
  • ¼ Cup cold chopped unsalted butter;
  • ¼ Cup grated Parmesan cheese;
  • 1 clove of garlic;
  • salt and freshly ground black pepper;
  • chopped fresh parsley for decoration.
  • Alfredo sauce with egg yolks:
  • 2 egg yolks from large eggs;
  • 250 ml double cream;
  • - ¼ Cup cold chopped unsalted butter;
  • ¼ Cup grated Parmesan cheese;
  • ½ Coffee spoon grated nutmeg;
  • salt and freshly ground black pepper.

Instruction

1. Classic Alfredo sauce
   Heat a small saucepan with a thick bottom on high heat. Pour on the bottom a little fresh cold water. Let the water almost completely evaporate, but make sure that on the bottom left just a few drops. This will prevent the cream from burning.
2. Remove the pan from the fire and pour in it the cream. Return the pot on a stove and bring to the boil. Reduce heat to small and simmer the cream until then, until they are evaporated by half.
3. Clean the garlic, cut it in half lengthwise, place on a cutting Board and push it with the flat side of the blade of a wide knife. So of garlic yields more juice that contains essential oils that give the dish a unique garlic flavor.
4. Put the garlic to the cream. Hold it there literally five minutes and remove with a slotted spoon. This is enough time to make the sauce there was a distinct smell, but the vegetables gave it a noticeable metallic taste.
5. Remove cream from heat. Take the Corolla. Put in a sauce of butter and neat blurred motion, mix the butter with the cream. The sauce should be smooth and creamy and shiny.
6. Add to the cheese sauce, continue to stir. Taste and season with salt and pepper. Optional before adding the sauce to the hot pasta, garnish it with fresh chopped parsley.
7. Alfredo sauce with egg yolks
   Prepare the Alfredo sauce according to the classic recipe, but without adding garlic. First, whisk the egg yolks in a separate bowl.
8. Enter brought to the desired consistency of the yolks into the hot sauce, whisking continuously it. Add the spices.