In my opinion this Fettuccine Alfredo is better than that of Olive Garden's. You wouldn't believe how easy it is to make, you could have it made 5 times before you'd have it plated in front of you ready to eat at Olive Garden =). Also, with this recipe you can basically feed your entire family for what it costs to buy one bowl of it at Olive Garden. That's one reason I created this recipe, I'd rather make it myself at a lower cost.
Another way I love to enjoy this dish is with diced, grilled chicken breast. So, if you'd like to add a protein to your meal toss in some seasoned grilled chicken. You could even add in steak or shrimp for delicious alternative protein options, if desired. I hope you and your family or friends enjoy this alfredo as much as I do! Watch my future posts for my other Olive Garden recipe favorites: their bread sticks and salad (I've said it before home-made croutons make every salad better, the home made version is awesome. Not to mention you don't have to be stingy with the tomatoes and olives like they are).
PS all you professional chefs out their don't judge my recipe =), I know I used two thickening agents and that isn't so common. But, when you are the chef/recipe creator you get to make it exactly as you like which is what I did here. I wanted the thickness of about 5-6 egg yolks without the added fats and cholesterol. Some of you may be thinking whats the point with a dish this hearty, but I say every calorie counts. I love how this sauce uses half milk, half cream and no butter. Many Alfredo sauce recipes use all cream, add butter and sometimes even add cream cheese, for a pasta sauce that's too thick and shockingly fattening. So, I guess you could say this Alfredo sauce is slightly lightened up, a great bonus.
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Yields 4 Servings
Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 large egg yolks
2 tsp cornstarch
1/4 tsp garlic powder (you can add an additional 1/4 tsp for more garlic flavor)
1/4 tsp onion powder
1/2 tsp salt, or to taste
2 oz freshly, finely grated Parmesan Cheese (1/2 cup)
2 oz freshly, finely grated Romano Cheese (1/2 cup), plus more for serving
2 oz freshly, finely grated Mozzarella Cheese (1/2 cup)
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish (optional)
1 lb Fettuccine Pasta, uncooked
Directions:
Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
In a large saucepan combine cream and milk. Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl. Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl. Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling). Reduce heat to medium low. Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds. Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth. Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend. Pour both mixtures into hot cream mixture in saucepan. Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon. Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses. Cook, stirring constantly until cheese has melted. Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency).
Pour Alfredo sauce over drained pasta, toss to evenly coat. Plate and garnish with additional grated Romano Cheese, optional chopped fresh parsley and sprinkle with fresh cracked black pepper. Serve immediately.
Recipe Source: Cooking Classy
