Olive Garden Alfredo Sauce

Yield: 4 servings

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup grated imported Parmesan cheese
1/2 cup grated imported Romano cheese
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

  1. In a heavy-bottomed saucepan, heat milk and cream over medium heat
    until it begins to simmer. Turn off heat. Slowly whisk in cheeses. Remove from heat.

  2. In a separate bowl, place egg yolks and slowly whisk in a small portion of
    the hot cheese mixture. Slowly (to prevent eggs from scrambling) add egg
    yolk mixture back into pot with remaining cheese mixture. Place pot back on
    stove over very low heat and continually stir until mixture simmers.
    Remove from heat to let sauce thicken.

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

Source: Olive Garden website; reprinted in the
Orange County Register newspaper; Feb. 21, 2008