Italian Alfredo

Yes this is another Alfredo Sauce recipe. I can’t help it though! This is my pasta sauce of choice. It’s so good with the cream and 3 cheese and on top of pasta you can’t go wrong. But this recipe tasted almost exactly like the cream cheese recipe I have. I found that quite interesting and it’s a healthier version but as well all know, Alfredo Sauce is super fattening.

Ingredients: 1/8 cup pecorino romano cheese (shredded), 1/8 cup parmigiano reggiano (shredded), 1/8 cup asiago cheese (shredded), 1/2 cup whole milk, 1/2 cup heavy whipping cream, 1 egg, 1 tsp garlic salt, 1/2 tsp marjoram, 1/2 tsp oregano, 1/2 basil, and 1 box of your favorite pasta (I used chicken and prosciutto tortellini this time instead of the usual rigatoni)

Ok, first boil the water for the pasta then cook the pasta for 8 – 10 minutes.

While the pasta is cooking, in a small sauce pan combine the milk and cream and bring to a boil. Once the mix has come to a boil add the cheese and whisk until  all is melted. In a separate boil make sure the egg is a little scrambled then spoon in the hot milk/cheese mix into the egg to temper the egg mix. Once you mix in about 5 tsp of the milk/cheese mix, whisk the egg into the sauce pan. Then add the garlic salt, marjoram, basil, and oregano.

Drain the pasta and toss in the alfredo sauce and enjoy!

If you’ve made the cream cheese alfredo that I have in a much earlier post and remember what it tastes like, you’ll think this tastes just like that recipe. I find it some what strange. But as I’ve said…this is my go to pasta sauce since I don’t really eat red sauce anymore and you can add pesto to the alfredo sauce to heighten the flavor as well

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