Recipe number: 6
Date Attempted: 1/21/16
Disclaimer: I never make homemade alfredo sauce because it’s not exactly healthy. It’s pretty amazing and addictive though so for one night of the year I’m not sure how much I care about the fat content. This recipe is a combination of a few different ones, a total original 🙂
- Link(s): http://www.olivegarden.com/recipe/alfredo-sauce/man-imp-reci-prd-69 & http://www.topsecretrecipes.com/Olive-Garden-Alfredo-Pasta-Copycat-Recipe.html
- Review: ok so let’s be honest here, this isn’t the most complicated recipe but I was making it for a birthday party so it had to be good. I ended up going with a little butter in the pot (never 1 stick), some garlic, some half and half, salt, pepper, and the two cheeses on the olive garden site. I did not in any way measure the cheeses I just kept adding and stirring until I thought it tasted good. I might add some lemon zest next time to brighten up the flavor and get a little more experimentive with some spice add ins. This isn’t a dish I would ever regularly make because of the fat content but since it’s a special occasion it’s a once in a while kinda thing.
- butter (about 1 T)
- minced garlic (about 2 cloves)
- 1 qt half and half
- 1 cup Parmesan cheese
- 1 cup romano cheese
- salt and pepper to taste
- SAUTEE the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
- ADD the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer. When it comes to amounts, I know this isn’t helpful but it’s all by taste. Begin with adding about 1/2 of the half and half and stirring in about half of each cheese until its fully combined. If the garlic is too strong then add more half and half and/or cheese. Season liberally with salt and pepper and just keep tasting. Once it’s cooked to a consistency and taste that you like, remove from heat.
- SERVE the Alfredo sauce over your favorite pasta, like fettuccine, linguine or bow tie.