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Olive Garden Alfredo Sauce Recipe

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3.8 from 5 reviews

This Olive Garden Alfredo Sauce recipe offers a rich and creamy homemade sauce that's perfect for coating fettuccine pasta. Made from butter, garlic, a classic roux base with flour, milk, heavy cream, and freshly grated Parmesan cheese, it recreates the famous restaurant-style Alfredo for a comforting, delicious Italian meal you can make in about 20 minutes.

Ingredients

Pasta

  • 1 pound Fettuccine pasta (uncooked)

Sauce

  • 6 tablespoons unsalted butter
  • 3 cloves garlic (minced, about 1 tablespoon)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley (finely chopped)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente or to your preferred texture. While the pasta cooks, start making the sauce.
  2. Prepare the Sauce: In a large saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
  3. Make the Roux: Reduce heat to low and whisk in the flour. Cook for about 2 minutes, stirring constantly, until the mixture bubbles and forms a smooth base for the sauce.
  4. Build the Sauce: Gradually whisk in the whole milk and heavy cream, stirring continuously to avoid lumps. Increase heat to medium and bring to a gentle boil. The sauce will begin to thicken as it simmers.
  5. Add the Cheese & Seasonings: Stir in the freshly grated Parmesan cheese, whisking constantly until it melts completely into the sauce. Season with salt and black pepper to taste.
  6. Combine with Pasta: Drain the cooked fettuccine and immediately add it to the saucepan with the Alfredo sauce. Toss thoroughly until the pasta is well coated with the creamy sauce.
  7. Finish & Serve: Sprinkle the dish with finely chopped fresh parsley and serve immediately while hot. Enjoy the rich, creamy Alfredo!

Notes

  • Use freshly grated Parmesan cheese for best flavor and smooth melting.
  • Be careful not to burn the garlic when sautéing; cook until just fragrant.
  • Whisk continuously when adding milk and cream to prevent lumps.
  • The sauce thickens further as it cools, so serve immediately for the best texture.
  • You can substitute half-and-half for heavy cream for a lighter sauce, but it will be less rich.
  • Adjust salt and pepper to taste depending on your cheese's saltiness.

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