OLIVE GARDEN ALFREDO SAUCE
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.
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