Olive Garden’s Alfredo Sauce

(from cscnfa’s recipe box)

Be sure to get your pasta going before the sauce. (Could make a meringue pie to use up the egg whites.)

Categories: not tried


  • 1 1/2 cup milk
  • 1 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • 6 jumbo egg yolks
  • Salt and black pepper to taste.


  1. Heat milk and cream in heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

  2. Place eggs 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 constinually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering.)

  3. Season to taste with salt and black pepper. Serve over your favorite pasta.

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