Alfredo sauce recipe similar to the one the serve at Olive Garden?
- Anonymous1 decade agoFavorite Answer
This makes a good Fettuccine Alfredo
8 ounces uncooked fettuccine
½ cup margarine or butter (1 stick)
½ cup whipping (heavy) cream
¾ cup grated Parmesan cheese
½ teaspoon salt
Chopped fresh parsley
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. To test fettuccine for
doneness, cut a strand of fettuccine on the side of the Dutch oven. While
fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
Heat the margarine and whipping cream in the saucepan over low heat,
stirring constantly, until margarine is melted. Stir in the cheese, salt
and pepper until the mixture is smooth.
Drain the fettuccine in a strainer or colander, and place in a large
serving bowl or back in the Dutch oven. Pour the sauce over the hot
fettuccine, and stir until fettuccine is well coated. Sprinkle with
Please note, if you should change this recipe it will no longer be an
approved Betty CrockerÆ Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty CrockerÆ
cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional
analysis programs and different nutrient databases, variations in results
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Chapter 4, Pasta, Pasta & Meatless Main Dishes
- 1 decade ago
3 tbsp butter
8 fluid oz heavy whipping cream
Heaping ¼ cup grated parmesan cheese
Heaping ¼ cup grated ramano cheese
1 egg yolk with a pinch of salt slightly beaten
3 tbsp sour cream
2 good dashes ground nutmeg
2 good dashes garlic parmesan popcorn flavoring**optional
Salt to taste
2-3 tbsp grated parmesan for garnish
Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, and popcorn seasoning, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then temper the egg yolk, and add to the sauce. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
****Toss with fettcini, and cooked shrimp and baby scallops or chicken.
- smdinerLv 71 decade ago
Olive Garden Alfredo Sauce Recipe
1 pint heavy cream
1/2 cup butter
8 tablespoons cream cheese
1 cup parmesan cheese
1 teaspoon garlic powder
Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.
In a saucepan combine butter, heavy cream, and cream cheese.
Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder.
Simmer this for 15- 20 minutes on low.
You may wish to season with a little salt and pepper.
I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk.
This recipe for Olive Garden Alfredo Sauce serves/makes
3 cups heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
1. HEAT cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. 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. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.
This is the exact recipe, right from Olive Garden's website. I've made it before and it's positively delish!
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.