Tom's Home Cooking

Alfredo Sauce

Yield:  About 1 1/3 cups

• 1 tablespoon unsalted butter
• 3 cloves garlic, pressed
• 1/2 cup heavy cream
• 1/2 cup whole milk, or more, to taste
• 1/3 cup grated Parmesan
• 1 large egg yolk, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves (optional)

Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer; remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk as needed.

Serve with Fettuccine noodles or other pasta.  Add saute shrimp or grilled chicken if desired.