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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 4 servings |
||
| Calories 1049 | ||
| Calories from Fat 689 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 76.6g | 117% | |
| Saturated Fat 47.1g | 235% | |
| Monounsaturated Fat 21.3g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 251mg | 83% | |
| Sodium 375mg | 15% | |
| Potassium 271mg | 7% | |
| Total Carbohydrate 68.4g | 22% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.0g | ||
| Protein 23.4g | 46% | |
Better Than Olive Garden Alfredo Sauce
SERVES 4 -6
Ingredients
- 1/2 cup sweet butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1/4 teaspoon white pepper
- 1/2 cup grated parmesan cheese
- 3/4 cup mozzarella cheese
- 1 (12 ounce) box angel hair pasta
Directions
1
Melt butter in medium saucepan over medium/low heat.2
Add the garlic, cream, white pepper and bring mixture to a simmer.3
Stir often.4
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.5
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.6
While the sauce cooks, boil noodles for 3-5 minutes.7
Place pasta on serving plates and spoon sauce over pasta.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: ajsatter
On Jul 11, 2008
This was GREAT! My whole family loved it, and I will be putting it in my actual recipe box as my forever alfredo sauce. I did switch it up a bit by adding 3 extra garlic cloves and used 1 cup cream and 1 1/2 cups of half and half. It worked out great and was the perfect consistancy. Also added pesto chicken sausage, broccoli and carrots.
From: Chef #291560
On Jun 30, 2006
After makling this recipe for a couple months now, I have made a couple of tweaks in the recipe to create the PERFECT alfredo sauce. Firstly always use shredded parmesan, this may be harder to melt, so when I first put the cheese in, I take the heat up to a boil, then quickly reduce it so the cheese doesn't burn. Also I do not use the entire stick of butter, I take off about one tblsp. If not the sauce will not be thick enough. Last but not least, I add one tblsp. of sour cream. I also suggest using oragnic half and half as it has much more flavor. In my opinion this is the best alfredo sauce I've ever had, and my husband would have to agree!
From: Chef #580576
On Sep 6, 2007
Absolutely DELICIOUS, simple to make and not time consuming! Tip: Don't use fresh mozzarella packed in water as the sauce will not thicken properly. Also, the sauce doesn't reheat very well (but is still tasty); the butter tends to separate from the cheese when reheating. BUT any leftover sauce chills nicely into a smooth consistency and is quite wonderful as a cheese spread the next day! I could not stop slathering it on my garlic bread! mmmmmm....
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