Olive Garden Alfredo Sauce (Copycat Recipe)




This is my favorite version of Alfredo.  I worked a long time getting this recipe "just right"!  It tastes very similar to what you would get in a restaurant.  It is great over fettucine or penne pasta, tortilini, veggies or chicken. This recipe makes enough sauce for 1 box of pasta.

Ingredients:
3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves  minced
2 cups heavy cream [this is a one pint container] 
1/8 teaspoon pepper
1/8th teaspoon of nutmeg
1/2 cup good quality grated parmesan cheese* 
cup mozzarella cheese (I prefer the Kraft one with a touch of Philadelphia].
1 to 2 tablespoons chopped Italian Parsley 
 
Directions:
(1) Melt butter in medium saucepan with olive oil over medium/low heat.
(2) Sautee the garlic in the oil for a few minutes. 
(2) Add the cream, pepper, nutmeg and bring mixture to a simmer.
(3) Wisk in the Parmesan cheese and simmer the sauce while stiring frequently for 8-10 minutes or until sauce has thickened and is smooth (i.e. the parmesan has dissolved into the cream)*
(4) Add the mozzarella cheese and stir frequently until smooth.
(5) Stir in chopped parsley.
The sauce will thicken upon standing, but you can continue to cook it at a low simmer while stiring if you want even thicker.

*It is important to use good quality parmesan cheese (like Parmesan Reggiano) this will incorporate into the sauce smoother then cheaper canned brands.
Tips: This sauce actually tastes just as good or even better after it sits for a while or is refrigerated. The cooling of the sauce gives it a chance for it to thicken more and for the flavors to meld. Feel free to make it a day before you need it and it will be all ready for your pasta - just slowly reheat it in the microwave until it is just warm - then stir with a whisk until smooth and incorporated.

*You can vary this sauce by adding spinach or other veggies to it or make a chicken alfredo by adding the meat from a store bought rotisserie chicken.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

 


No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Olive Garden Alfredo Sauce (Copycat Recipe)




This is my favorite version of Alfredo.  I worked a long time getting this recipe "just right"!  It tastes very similar to what you would get in a restaurant.  It is great over fettucine or penne pasta, tortilini, veggies or chicken. This recipe makes enough sauce for 1 box of pasta.

Ingredients:
3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves  minced
2 cups heavy cream [this is a one pint container] 
1/8 teaspoon pepper
1/8th teaspoon of nutmeg
1/2 cup good quality grated parmesan cheese* 
cup mozzarella cheese (I prefer the Kraft one with a touch of Philadelphia].
1 to 2 tablespoons chopped Italian Parsley 
 
Directions:
(1) Melt butter in medium saucepan with olive oil over medium/low heat.
(2) Sautee the garlic in the oil for a few minutes. 
(2) Add the cream, pepper, nutmeg and bring mixture to a simmer.
(3) Wisk in the Parmesan cheese and simmer the sauce while stiring frequently for 8-10 minutes or until sauce has thickened and is smooth (i.e. the parmesan has dissolved into the cream)*
(4) Add the mozzarella cheese and stir frequently until smooth.
(5) Stir in chopped parsley.
The sauce will thicken upon standing, but you can continue to cook it at a low simmer while stiring if you want even thicker.

*It is important to use good quality parmesan cheese (like Parmesan Reggiano) this will incorporate into the sauce smoother then cheaper canned brands.
Tips: This sauce actually tastes just as good or even better after it sits for a while or is refrigerated. The cooling of the sauce gives it a chance for it to thicken more and for the flavors to meld. Feel free to make it a day before you need it and it will be all ready for your pasta - just slowly reheat it in the microwave until it is just warm - then stir with a whisk until smooth and incorporated.

*You can vary this sauce by adding spinach or other veggies to it or make a chicken alfredo by adding the meat from a store bought rotisserie chicken.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

 


No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine