This recipe comes together 40% faster than most homemade cream sauce recipes, making it accessible even on busy weeknights. The efficiency comes from the simplified technique that Olive Garden has perfected through decades of high-volume production.
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Begin by gathering all ingredients and measuring them out before starting. This “mise en place” approach reduces stress and prevents errors during the cooking process. Grate your cheeses fresh for maximum meltability—pre-grated cheeses contain anti-caking agents that can make your sauce grainy.
Step 2: Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt (the water should taste like the sea). Cook the fettuccine according to package directions until al dente, typically 9-11 minutes. Reserve 1 cup of pasta water before draining—this starchy liquid is your secret weapon for adjusting sauce consistency later.
Step 3: Start the Sauce Foundation
In a large, heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam slightly. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Browning the garlic creates bitterness that can overpower your Alfredo sauce.
Step 4: Add the Cream
Pour the heavy cream into the butter-garlic mixture, whisking constantly. Bring to a gentle simmer (never a boil) and reduce heat to medium-low. Allow the mixture to reduce slightly for 5-6 minutes, stirring occasionally. You’ll notice it beginning to thicken—this concentration of flavors is critical to authentic Olive Garden Alfredo.
Step 5: Incorporate the Cheese
Remove the pan from heat and gradually sprinkle in the Parmesan and Romano cheeses while whisking constantly. This gradual addition prevents clumping and ensures a silky-smooth texture. Return to low heat if necessary to fully melt the cheese, but never allow the sauce to boil after adding cheese.
Step 6: Season and Finish
Add white pepper and adjust salt to taste. White pepper provides heat without visible specks, maintaining the sauce’s pristine appearance. Toss the drained pasta directly into the sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick. The starchy water helps the sauce cling to each strand of pasta.
Step 7: Serve Immediately
Plate the Alfredo pasta while hot, twirling it with tongs to create height. Garnish with a sprinkle of additional grated Parmesan and chopped fresh parsley for color contrast and freshness
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