283195 Tue Feb 14 05:54:16 -0800 2006 5 31 Home Cooking 0 1511150 I used to make this fairly often for my husband many moons ago, when we were both skinny. Also my Dad, man he loved it! I'm making it tonight as a special V-day treat, using fresh fetticine. In the old days, I had always used Ronzoni Fetticine (that's all you could get) and I used their recipe on the back of the box. I remember egg yolks, but when I google recipes now I only see cream, butter and parmesan. Is my memory going too? Or maybe now everyone's afraid of raw eggs? Just curious, I'll probably throw one in for old times sake. Tue Feb 14 05:54:16 -0800 2006 0 coll 1 1511165 Are you sure you're not remembering a recipe for pasta carbonara? That sauce definitely has eggs in it (and bacon! which is always a wonderful thing...). I don't think I've ever seen a a fetuccini alfredo with eggs. Tue Feb 14 08:59:20 -0800 2006 1511150 0 TorontoJo 1 1511168 In fettucine alfredo, the eggs are supposed to be part of the fresh egg fettucine, rather than the sauce. As someone noted, egg yolks are a feature of carbonara, which is used with dry spaghetti. But there are of course versions of both recipes that have tended to blur the ingredients a bit. Part of an explanation of alfredo sauce from Wikpedia, for what it's worth: "Alfredo is a sauce made from heavy cream, butter, parsley, and minced garlic. It is most often served on fettuccine noodles. Alfredo sauce was supposedly invented in Rome in 1914 by restaurant owner Alfredo di Lello. Earlier version was a Roman dish known as Fettuccine al burro (fettuccine with butter), prepared only with butter, Parmigiano Reggiano, and reserved cooking water as a sauce. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double. That is why the dish, still very different from the Alfredo sauce recipe, is known as Maestosissime fettuccine al triplo burro in Italy." Tue Feb 14 09:26:36 -0800 2006 1511150 0 Karl S 1 1511172 Glad I asked, you're right and I'm going to eliminate the egg from the sauce (I did actually see it in 1 or 2 out of about 100 recipes I googled). I realized I could look up Ronzoni's recipe and there are NO EGGS mentioned. Thanks for saving my alfredo sauce! Tue Feb 14 10:10:57 -0800 2006 1511150 0 coll 1 1511187 Perhaps this is the recipe that you recall. Link: http://www.aristoi.org/recipes/f_alfredosauce2.html Tue Feb 14 11:31:08 -0800 2006 1511150 0 nja 2 1511191 Glad to know I'm not getting senile! I looked on the current Ronzoni site and they didn't mention the egg yolk, probably due to liability or whatever. Guess they changed the recipe in the last 30 years or so.... Tue Feb 14 11:37:08 -0800 2006 1511187 0 coll