I think it was you that posted a very yummy sounding alfredo recipe. I have a couple of questions before I tackle your recipe.
#1 - What are the eggs for? Does this just help the sauce bind better?
#2 - Have you ever made this with chicken? Do you have any tips?
Thanks for your culinary expertise!
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you can make the sauce and pour it over chicken breasts, boneless and serve the pasta on the side or even cut up the chicken, cooked and add to the sauce. The egg gives it a better consistency, but if you did not want to use an egg, then maybe just add more cream to the recipe
fendi