- I serve it with farfalle (bow tie) pasta so we get a full, rich amount of sauce in each bite.
- Store the left over egg whites in an airtight container in the refrigerator. Then I do the best thing ever! I use them to make the very best egg nog in the world!
- The trick to this sauce – and this is important – is that the parmesan cheese must look like a fine powder – not simply rough-grated. The grating of the romano cheese is not as important as the parmesan; it can be grated however you please.
- For best results, cook this in a double boiler. This will prevent it scorching on the bottom.
- This sauce is even better as a leftover.
Olive Garden’s Alfredo Sauce
1 & 1/2 cup milk
1 & 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, finely grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
· HEAT: milk and cream in a heavy bottom saucepan (double boiler is recommended for best results) until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
· PLACE: Temper the egg yolks. To do this slowly whip a portion of the hot mixture into the bowl containing the egg yolks. This brings slowly brings the temperature of the egg yolks up so they don’t “cook”. Slowly add the tempered egg yolks back into the hot mixture. Place back on very low heat and continually stir until simmering until the mixture is thick and creamy.
· SEASON: with salt and fresh ground pepper. Serve over your favorite pasta.
Makes 6 generous servings.