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I use something similar to Maleficent's recipe above, except I add: a few ounces of cream cheese, a couple of cloves of garlic, a dash of nutmeg, and an egg yolk. Whisk the egg yolk in very quickly, of course - you don't want 'bits' of egg yolk in your sauce.
The above additions make for a very, very 'thick' alfredo sauce. All the better to stick to the pasta of the day.
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