Olive Garden Alfredo Sauce

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 2 tbsp Parsley, fresh leaves

• Refrigerated

  • 1 Egg yolk, large

• Pasta & Grains

  • 8 oz Fettuccine

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/3 cup Parmesan
  • 1/2 cup Whole milk

Found on damndelicious.net

Description

Ingredients

• 8 ounces fettuccine
• 1 tablespoon unsalted butter
• 3 cloves garlic, pressed
• 1/2 cup heavy cream
• 1/2 cup whole milk, or more, to taste
• 1/3 cup freshly grated Parmesan
• 1 large egg yolk, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer; remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk as needed. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and parsley, if desired.