Description
This Olive Garden Alfredo Sauce recipe recreates the creamy, rich, and cheesy sauce that perfectly coats fettuccine pasta. Made with butter, garlic, cream, milk, Parmesan, and Romano cheese, this homemade version delivers a luscious and comforting meal in just 20 minutes. Ideal for a quick yet indulgent Italian-inspired dinner.
Ingredients
Sauce Ingredients
- 6 Tablespoons salted butter (high quality)
- 1 Tablespoon garlic (minced)
- 2 Tablespoons all-purpose flour
- 1½ cups heavy cream
- 1½ 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
- Boil Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. While the water heats, begin preparing the sauce.
- Melt Butter and Sauté Garlic: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for about one minute until fragrant but not browned.
- Add Flour: Whisk in the all-purpose flour and continue stirring and cooking for one minute to form a roux; this will thicken the sauce.
- Add Cream and Milk: Gradually add the heavy cream in small splashes, whisking continuously to avoid lumps. Follow the same technique with the milk, stirring constantly to combine smoothly.
- Simmer Sauce: Bring the mixture to a gentle bubble, then reduce the heat to a simmer. Allow the sauce to thicken while stirring occasionally.
- Add Cheeses and Season: Lower heat to low. Slowly stir in the grated Parmesan and Romano cheeses until melted and smooth. Taste the sauce and season with salt and black pepper as desired.
- Combine Pasta and Sauce: Drain the cooked fettuccine and add it directly to the sauce. Toss gently to coat the pasta well, allowing it to absorb the sauce, which will thicken further.
- Garnish and Serve: Plate the creamy fettuccine Alfredo and sprinkle with fresh parsley for color and freshness. Serve immediately.
Notes
- Make sure the cheese is at room temperature to help it melt smoothly into the sauce without clumping.
- Use good quality butter and cheeses for the best flavor.
- If the sauce becomes too thick, whisk in a little more milk to reach desired consistency.
- This recipe can be doubled easily for larger groups.
- For a lighter version, substitute half-and-half for the heavy cream but expect a thinner sauce.
