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Olive Garden Alfredo Sauce Recipe

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4.4 from 6 reviews

A rich and creamy Olive Garden-style Alfredo Sauce that pairs perfectly with fettuccine. This homemade version combines butter, garlic, heavy cream, milk, Parmesan, and Romano cheeses for an authentic Italian-American dining experience in your own kitchen.

Ingredients

Sauce Ingredients

  • 6 Tablespoons salted butter (high quality)
  • 1 Tablespoon garlic (minced)
  • 2 Tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk (1% or 2% can be used if needed)
  • ½ cup Parmesan cheese (grated and at room temperature)
  • ½ cup Romano cheese (grated and at room temperature)
  • Salt and black pepper (to taste)

Pasta

  • 1 lb. Fettuccine

Garnish

  • Parsley (to garnish)

Instructions

  1. Boil the Fettuccine: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. Melt Butter and Cook Garlic: While the pasta cooks, melt the butter in a large saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
  3. Create Roux: Whisk in the all-purpose flour to the butter and garlic mixture. Continue cooking and stirring for 1 minute to form the roux, which will help thicken the sauce.
  4. Add Cream and Milk: Gradually pour in the heavy cream in splashes while stirring continuously. Follow with the milk in the same way, ensuring the mixture remains smooth without lumps.
  5. Simmer and Thicken: Bring the sauce to a gentle bubble, then reduce heat to a low simmer. Let it cook for several minutes, stirring occasionally, allowing the sauce to thicken.
  6. Add Cheeses and Season: Lower the heat to the lowest setting and slowly stir in the grated Parmesan and Romano cheeses until melted and fully incorporated. Taste and season with salt and freshly ground black pepper according to preference.
  7. Combine Pasta and Sauce: Add the drained fettuccine to the sauce and gently toss until the pasta is well coated. The pasta will absorb some of the sauce, which will continue to thicken.
  8. Garnish and Serve: Sprinkle chopped fresh parsley on top for a vibrant finish and serve immediately for the best texture and flavor.

Notes

  • Use fresh, high-quality Parmesan and Romano cheeses for the best flavor and texture.
  • Be careful not to overcook the garlic to prevent bitterness.
  • Slowly add the cream and milk while constantly whisking to avoid lumps in the sauce.
  • For a lighter version, you may substitute milk for the heavy cream but the sauce will be less rich.
  • Serve immediately as the sauce thickens upon standing.
  • Leftovers can be refrigerated and gently reheated with a splash of milk.

Find it online: https://cookedbysarah.com/olive-garden-alfredo-sauce-recipe/