Olive Garden Alfredo Sauce

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This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to a quarter of the recipe.  Easy and much better than jarred sauce.  You can make the sauce in the time it takes to boil up a pound of pasta.  Serves 4.
Ingredients
1 clove garlic, minced or puree
1 stick butter
2 cups heavy cream
4 oz Parmesan, grated
1 oz Fontina, grated (sub. cream cheese in a pinch)
1/4 tsp salt
1/2 tsp black pepper
 
Directions
1. In a heavy pan, saute garlic in a little butter until starting to color.  Add the rest of the butter and melt.  Add the cream/milk and heat to a simmer on medium, stirring occasionally.  Add cheeses and seasonings,  Stir on med-high until sauce thickens.  Don't allow to boil. Turn off heat and continue to stir occasionally until pasta is done.  It thickens further as it cools a little.
 
Notes:
To make Herbed Alfredo Sauce: Stir in a tablespoon of pesto.  Can easily add cooked chicken and par-boiled broccoli at the end.




Matriarchy

Member since Sep 2007

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