Alfredo & Egg Pasta


  • 2 cups heavy cream
  • 1 stick unsalted butter
  • 2 ½ cups shredded parmesan cheese
  • 1/3 stick of cream cheese
  • salt and pepper to taste

Combine cream cheese and heavy cream in a pot over low heat. Whisk until combined. Remove from heat and add in shredded parmesan cheese and whisk until smooth. Add butter and whisk until emulsified. Season with salt and pepper.

Egg Pasta

  • 2 Cups of AP Flour
  • 1 teaspoon salt
  • ¼ cup of water
  • 2 whole eggs 
  • 2 egg yolks

Combine everything in stand up mixer and mix with dough hook until combined. Turn out on floured surface and knead until soft dough has been formed (about 5-6 mins). Dough should not be sticky, if it is sticky add a little more flour. Let rest for one hour. Divide dough in quarters and roll into a ball. Using a rolling pin, or pasta rolling machine roll dough until you can almost see your hand through it. If you are using the rolling machine roll till it’s number 6 on mine out of a total of 7, this is the second from the last level when it comes to thickness on my pasta machine. (Almost see through). Most of these machines have cutting attachments, but you can use a knife to cut the desired thickness. Coat with flour and shake off excess flour to your pasta doesn’t stick together.

To Finish the dish

Drop pasta into boiling salted water, with fresh pasta its cooks very quickly, about 2 mins, once it starts to float its generally done. In a preheated pan add 3 thin sliced garlic cloves and toast. Next add your cooked pasta, and ladle in as much sauce as you like. Season with salt and pepper to taste, add two tablespoons of unsalted butter and mix until sauce and butter has hugged your noodles. Enjoy immediately!

When it comes to pasta, I have to admit I was a traditionalist and stuck to red sauce. It wasn’t until I met my wife back in 08 that I had alfredo for the first time. And ever since then I’ve been eating this at least once a month. My wife started out making and then I eventually took over. This dish has many different varieties to it. This is the standard but you can add so much to this. When they are in season I love to use English peas. You would start out the same way essentially. In a pan start out with pancetta, pancetta is an Italian cured “bacon”. It’s not smoked. Cook until fat has been rendered out and pancetta is crispy. Then add your garlic and toast. Add pasta, sauce, butter and peas. Serve and enjoy!

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