Ingredients for The Real Olive Garden Alfredo Sauce
- 2 cups whole milk
- Heavy Cream
- Parmesan Cheese
- Romano Cheese
- 3 large egg yolks
- Salt And Black Pepper
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How to Make The Real Olive Garden Alfredo Sauce
- In a heavy-bottomed saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium heat, stirring occasionally, until it begins to simmer (small bubbles around the edges).
- Reduce heat to low. Slowly whisk in 2 cups of grated Parmesan cheese until completely melted and smooth. Remove from heat.
- In a separate bowl, whisk together 3 large egg yolks. Gradually whisk in about 1/2 cup of the warm cream mixture to temper the egg yolks (this prevents scrambling).
- Slowly pour the tempered egg yolk mixture into the remaining cream mixture in the saucepan, whisking constantly to combine.
- Return the saucepan to very low heat. Whisk continuously and gently for 2-3 minutes, or until the sauce slightly thickens and is creamy. Do not boil.
- Remove from heat immediately. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper (or to taste).
- Serve immediately over your favorite pasta, such as angel hair or fettuccine. Garnish with extra Parmesan cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
2g
Fat
159g
Carbs
3g
