I am aware there are other sauce options out there, I’m just not acknowledging them in this post. For no good reason. Just for the record.
But I am also a big fan of variety. Or at least, I say I am and then try to put it into practice.
See, I do this thing were I develop a food obsession. And then I pretty much eat only that for weeks and weeks until I’m nearly sick of it. Currently I’m obsessed with fish tacos from this place in town called the Purple Burrito. (Which is double weird for me as I’m usually a vegetarian. I sometimes will eat fish, but lately I’ve been eating it a lot.) One week I got fish tacos from there 4 times. That’s 4 times in 7 days. I have it bad!
Other food obsessions have included: blueberry bagels and string cheese, macaroni, tomato sauce pasta, etc.
But weird food obsession habits aside, I really do love a good alfredo sauce. So I decided to work out a little homemade recipe for it and it was divine, if I do say so myself.
Needed: 3 tablespoons butter, 2 tablespoon greek yogurt, 1 cup heavy cream, 2 egg yolks, 1 cup grated Parmesan cheese, salt and pepper to taste, and capers (optional).
In a small pot melt the butter and then pour in the cream and yogurt. Cook on low heat for a few minutes until it warms. In a small bowl whisk together the egg yolks, spoon in a small amount of the warm cream mixture and stir. Now pour the yolk mixture into the pot and stir together. You want to turn up the heat here, but do not let the sauce boil or the yolks will curdle. While it’s heating up stir in salt, pepper and drained capers. Once it hot and has thickened up a bit (5-8 minutes) serve with fettuccine pasta and enjoy!