Our family is split down the middle on the question of red or white sauce with pasta. I’m in the white sauce camp, and my difficult daughter agrees; she doesn’t like the texture of tomatoes.
I’m not a huge fan of carbonara, because of the quantity of eggs involved AND I tend to spoil the recipe by wandering away mid recipe to make a phone call so that my spaghetti carbonara invariably turns to scrambled egg spaghetti.
This light Chicken Alfredo recipe leans on just two eggs, still includes heavy cream, but lightens the sauce with a generous quantity of chicken stock.
I threw in crispy turkey bacon and caramelized onions for added oomph: I only wish I’d used more garlic…
It was still very good indeed.
I am indebted to my stock online resource Allrecipes.com for this Chicken Alfredo recipe.
To make a gluten free friendly version of this recipe, simply use gluten free pasta and double double check that there is no wheat filler or yeast in the chicken stock that you use.