For those of you who know me, Alfredo is my F-A-V-O-R-I-T-E food! If I could, I would eat it every day... but that's not realistic. :) This is a rich, creamy, succulent recipe that I got from the Olive Garden website. It's EASY to make but you need to be patient when you temper the egg yolks or you'll have lumpy sauce (from the cooked yolks). This is from personal experience :) It's totally doable though. I have been making this for about 10 years. Enjoy!
1 1/2 cup milk
1 1/2 cup 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
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
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).
Season to taste with salt and black pepper. Serve over your favorite pasta.
This sauce is for a serving of 4.
1 1/2 cup 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
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
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).
Season to taste with salt and black pepper. Serve over your favorite pasta.
This sauce is for a serving of 4.
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