Nothing beats a good alfredo sauce. When you are cooking at home, however; it can often be difficult to get it to the perfect creamy-ness. And if you are being spontaneous and don't just have heavy cream on hand, a real alfredo sauce can seem a little out of reach.
Fortunately, there is a little known solution to all these problems.
An egg. Who would have thought of so simple an ingredient to make a perfectly creamy dish? You won't believe it until you try it for yourself.
I am giving my boyfriend total credit for this recipe. I went over his house one day after he had been watching the Food Network and he came up this dish. He said he had seen a segment on a restaurant that finished making your plate in front of you--in this case it was this alfredo dinner and they cracked the egg at your table. There was no recipe he followed, I just helped him do a makeshift alfredo and he added the egg. It was better than any other alfredo sauces I had tried before.
1/2 lb angel hair pasta
1/4 stick butter
1/2 cup milk
1 tbsp flour
1/2 cup shredded cheese (Tom prefers mozzarella, while I prefer Parmesan for a more classic flavor)
1 tbsp garlic
makes 2 servings
Boil the pasta until cooked. Meanwhile, in a pan over med-low heat, melt the butter (or oil if you wish) and add the garlic. Once the garlic has begun to cook, add the milk, flour, salt and pepper and stir. When your pasta is just about ready, add the cheese and stir constantly. Drain the pasta and then add it to the pan, still stirring. Finally, once the pasta and sauce are mixed well, crack an egg over the dish. Stir until the egg is completely combined and then your dish is ready to serve.