Print

Olive Garden Alfredo Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This creamy and luscious Olive Garden Alfredo Sauce recipe recreates the beloved restaurant classic at home using simple ingredients like butter, garlic, heavy cream, and a blend of Parmesan and Romano cheeses. Perfectly paired with fettuccine, this rich sauce simmers to velvety perfection, making a quick yet indulgent dish that serves six.

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
  • Parsley (to garnish)

Instructions

  1. Boil the pasta: Fill a large pot with water, bring to a boil, and cook the fettuccine according to the package instructions until al dente. As the water heats, start preparing the sauce to synchronize timing.
  2. Melt the butter and sauté garlic: In a large saucepan over medium heat, melt the butter completely. Add the minced garlic and cook for about one minute, stirring frequently to prevent burning and to release the garlic’s aroma.
  3. Add flour: Whisk in the all-purpose flour to the butter and garlic mixture. Continue to cook and whisk vigorously for about one minute to form a roux, which will thicken the sauce and eliminate the raw flour taste.
  4. Incorporate liquids: Slowly add the heavy cream to the roux in splashes, whisking continuously to keep the mixture smooth. Then add the whole milk in the same gradual manner, continuing to whisk for an even consistency.
  5. Simmer to thicken: Bring the sauce to a gentle bubble, then reduce the heat to a simmer. Let it cook gently, stirring occasionally so that it thickens nicely without scorching.
  6. Add cheeses and season: Lower the heat to the lowest setting and gradually stir in the grated Parmesan and Romano cheeses until fully melted and smooth. Taste the sauce and season with salt and black pepper according to your preference.
  7. Combine pasta and sauce: Drain the cooked fettuccine well, then toss it with the Alfredo sauce in the saucepan or another serving bowl. Mix gently to coat the pasta evenly. The pasta will absorb some of the sauce, enhancing flavor and thickness.
  8. Garnish and serve: Sprinkle freshly chopped parsley over the plated pasta as a garnish, adding a pop of color and a fresh herbaceous note. Serve immediately to enjoy its creamy texture and rich taste.

Notes

  • Use high-quality butter and freshly grated cheeses for the best flavor and smooth texture.
  • Do not let the sauce boil vigorously as it may curdle; maintain a gentle simmer.
  • For a lighter version, you can substitute the heavy cream with more milk but expect a thinner sauce.
  • Room temperature cheeses melt more evenly into the sauce, preventing clumps.
  • The sauce thickens as it stands; adding a splash of milk can loosen it if needed before serving.

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