I’ve been pretty lucky recently with the food I’ve been making. They all look decent and they all taste fine. Well, the forces of probability are at work here though because this is my first post in the “Disaster” category :) Now, I’ve had some good alfredo sauce in my day. Some of them have been store bought and some of them have been homemade. But this time, I tried to switch up the ingredients just a bit and the result was not too pretty…

One thing that bothers me about alfredo recipes is that they all use a ton of heavy cream, half and half, butter, cream cheese, or other cheese. Now I’m smart enough to realize this was why they taste so good, but I’m just dumb enough to try substituting for lower-fat items.

I skipped the use of cream, half and half, and cream cheese completely. Instead I created my “sauce” by adding a tablespoon of butter to about a quarter cup of milk. I realized that this wasn’t going to be a thick enough sauce, but still before succumbing to the pressures of heavy cream, I decided to throw in an egg to boot. Now, while egg is a great ingredient to use in order to add texture or bind ingredients, it doesn’t work on a pan in a liquid. The egg started to cook (think scrambled egg) and when I added in the pasta and mushrooms, I was left with an egg-mushroom pasta with some liquid leftover at the bottom.

Definitely not one of my finer moments, but I figured someone else could find it enjoyable. Remember, if you want alfredo you’re going to have to suck it up and just use the ingredients that are meant for it. :) And while I don’t think it looks terrible, it definitely did not taste good.