Pour Alfredo sauce over drained pasta, toss to evenly coat. Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency). Cook, stirring constantly until cheese has melted. Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses. Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon. Pour both mixtures into hot cream mixture in saucepan. Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend. Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth. Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds. Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling). Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl. Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl. In a large saucepan combine cream and milk. Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
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