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Olive Garden’s Alfredo Sauce

★★

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We just don’t seem to have an appreciation for these copycat restaurant recipes. This is another one that sounded like it should be good. All that cream and flavorful cheese! It should have been a hit. Yet it wasn’t. My guess is honestly that we made too many noodles. One of the easiest ways to stretch the food budget is with things like pasta. It’s filling, cheap, and the boys all love it. So regardless of the recipe, I always make a pound of pasta. Unfortunately, there are some cases where the sauce loses some of it’s pizazz due to the overabundance of noodles.

My only argument with this recipe is the 6 egg yolks. While I understand what they do for the recipe, I never remember to use the egg whites! Six is a lot of egg whites!

  • 1 ½ cups milk
  • 1 ½ cups heavy cream
  • ½ cup Parmesan Cheese, grated
  • ½ cup Romano cheese, grated
  • 6 large egg yolk
  • Salt
  • Pepper
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.
Season to taste with salt and black pepper. Serve over your favorite pasta.

Source : KitchenMonki.com

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