"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Olive Garden Alfredo Sauce Recipe

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This recipe for Olive Garden Alfredo Sauce, by , is from The Normile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chandra Normile

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Fettuccine
1 Tbsp unsalted butter
3 cloves garlic, pressed
cup heavy cream
cup whole milk, or more to taste
⅓ cup freshly grated Parmesan
1 large egg yolk, beaten
Kosher salt and freshly grated black pepper, to taste
2 Tbsp chopped fresh parsley leaves

Directions:
Directions:
In a large pot of boiling salt water, cook pasta according to package instructions. Drain well.

Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent egg from scrambling. If the mixture is too thick, add more milk as needed.

Stir in pasta and gently toss to combine. Season with salt and pepper to taste.

Serve immediately, garnished with Parmesan and parsley if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
I triple everything except the parsley. We also add chicken and don't forget the breadsticks or garlic bread.

 

 

 

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