Olive Garden Alfredo Sauce (Print View)
Creamy Alfredo sauce with Parmesan, Romano, and butter brings Italian comfort to any pasta dish.
# What You'll Need:
→ Sauce Base
01 -
1/2 cup unsalted butter
02 -
2 cups heavy cream
03 -
2 ounces cream cheese, optional, for added creaminess
04 -
3 cloves garlic, minced
→ Cheeses
05 -
1 cup freshly grated Parmesan cheese
06 -
1/2 cup grated Romano cheese
→ Seasonings
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Pasta
09 -
1 pound dry fettuccine or preferred pasta
# Directions:
01 -
Fill a large pot with water and season generously with salt. Bring to a rolling boil, add the fettuccine, and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 to 2 minutes, stirring often until garlic is fragrant but not browned.
03 -
Pour in heavy cream and bring to a gentle simmer, stirring to combine. Add cream cheese if using and whisk until completely melted and smooth.
04 -
Gradually whisk in the grated Parmesan and Romano cheeses, stirring constantly until the sauce becomes smooth and creamy. Reduce heat to low and maintain a gentle simmer, stirring occasionally, for 5 to 10 minutes until sauce thickens.
05 -
Taste the sauce and season with salt and freshly ground black pepper as desired.
06 -
Add drained pasta to the sauce and toss thoroughly to coat each strand. Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.
# Notes:
01 -
For best texture, use freshly grated cheese and add it slowly to prevent clumping. Sauce will thicken as it cools.