Olive Garden Alfredo Sauce
Craving that luxurious, creamy Olive Garden Alfredo sauce? Recreate this classic Italian dish right at home in just 20 minutes! This rich, smooth sauce perfectly coats fettuccine, delivering a comforting meal the entire family will love.
Made with a blend of Parmesan and Romano cheeses, the sauce has a velvety texture that elevates any pasta dish. Whether you’re serving it for a weeknight dinner or a special occasion, this Olive Garden Alfredo sauce recipe is sure to impress.
Key Ingredients for Olive Garden Alfredo Sauce
- Heavy Cream – The foundation for the sauce’s creamy richness.
- Parmesan Cheese – Adds depth with its sharp, nutty flavor.
- Romano Cheese – For an extra layer of bold, tangy flavor.
- Salted Butter – Gives the sauce a silky, smooth consistency.
- Minced Garlic – Infuses the sauce with a subtle aromatic note.
- Whole Milk – Helps to balance out the richness while keeping the sauce light.
- All-Purpose Flour – Thickens the sauce for a luxurious texture.
- Fettuccine Pasta – Perfectly captures the sauce in every bite.
- Parsley – A fresh garnish to brighten the dish before serving.
Simple Steps to Alfredo Sauce Perfection
Start by boiling the fettuccine according to the package instructions. While the pasta cooks, heat a saucepan over medium heat, melting the butter and sautéing the garlic briefly. Next, whisk in the flour, cooking out the raw taste for about a minute.
Slowly pour in the heavy cream, stirring constantly to keep the sauce smooth. Follow with the milk in the same way, ensuring the mixture stays lump-free. Once the sauce begins to bubble, reduce the heat and simmer it until it thickens.
Add the cheeses, stirring gently as they melt into the sauce. Adjust the seasoning with salt and pepper to your taste. Drain the cooked fettuccine and toss it in the sauce, making sure every strand is well-coated. Garnish with parsley and enjoy immediately!
Recipe Tips & Variations
To achieve the best results, use high-quality ingredients, especially when it comes to the butter and cheeses. Make sure your Parmesan and Romano cheeses are at room temperature before adding them to the sauce—they’ll melt more smoothly this way. If you prefer a slightly thinner sauce, add a splash more milk to adjust the consistency.
For added flavor, try stirring in a pinch of nutmeg or some red pepper flakes for a touch of heat. You can also top the dish with grilled chicken or shrimp for extra protein and variety.
Storing and Reheating Your Leftovers
If you have leftover Alfredo sauce, store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm it over low heat on the stovetop, stirring frequently to restore its creamy texture. If the sauce seems too thick, simply add a little milk to loosen it up. Avoid using the microwave, as it can cause the sauce to separate.
Enjoy the rich flavors of Olive Garden’s Alfredo sauce in the comfort of your own kitchen, made fresh in just minutes!
Olive Garden Alfredo Sauce Recipe
Zutaten
- 1 lb. fettuccine
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese room temperature
- Salt and black pepper to taste
- 6 tablespoons salted butter high quality
- ½ cup grated Romano cheese room temperature
- 1 tablespoon minced garlic
- 1 ½ cups whole milk or 1%/2% if needed
- 2 tablespoons all-purpose flour
- Parsley for garnish
Anleitungen
- Cook the fettuccine according to the directions on the package. Begin making the sauce as the pasta water heats.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about one minute.
- Sprinkle in the flour, stirring constantly for another minute to cook out the raw flour taste.
- Gradually pour in the heavy cream, stirring continuously, then follow with the milk in a similar fashion, ensuring a smooth mixture.
- Allow the sauce to come to a gentle boil, then lower the heat to a simmer. Stir occasionally as it thickens.
- On low heat, gently fold in the Parmesan and Romano cheeses, stirring until they are fully melted into the sauce. Adjust seasoning with salt and pepper if desired.
- Drain the fettuccine and toss it into the sauce, making sure the pasta is well-coated as it absorbs the creamy mixture.
- Garnish with parsley and serve immediately.