There’s nothing quite like the rich and creamy comfort of a good Alfredo sauce, and this Olive Garden Alfredo Sauce recipe brings that iconic taste right to your kitchen. Growing up, Sunday dinners were always a special time in my family. My mom would spend the day in the kitchen, and the smell of her cooking would fill the house, creating an atmosphere of warmth and anticipation. One of her all-time favorites was fettuccine Alfredo. Over the years, I’ve tweaked and perfected this recipe to match the flavors of the beloved Olive Garden dish, and it never fails to bring back those nostalgic family memories.
This recipe is not only a nod to my childhood but also a crowd-pleaser whenever I have friends over. The combination of creamy textures and the savory blend of Parmesan and Romano cheeses makes this sauce a standout. One of the best things about this recipe is its simplicity and versatility. While it calls for whole milk and heavy cream, you can easily adapt it based on what you have at home. I’ve made it with 1% milk, and it still turns out wonderfully creamy. Additionally, adding a pinch of nutmeg or a sprinkle of red pepper flakes can give it an extra layer of flavor.
For a healthier twist, you might consider using half-and-half instead of heavy cream, which still provides that rich texture with fewer calories. If you’re looking to add some protein, grilled chicken or sautéed shrimp make excellent additions to this dish. Fresh vegetables like spinach or broccoli can also be tossed in for a nutritious boost.
The key to this recipe is using high-quality ingredients, especially the butter and cheeses. Good butter adds a depth of flavor, while freshly grated Parmesan and Romano melt smoothly into the sauce, creating that velvety consistency we all love.
Cooking this Olive Garden Alfredo Sauce is a breeze, taking just 20 minutes from start to finish, making it perfect for both busy weeknights and special occasions. Serve it over a bed of fettuccine, and you have a meal that’s sure to impress and delight your family and friends, just like those cherished Sunday dinners from my childhood.
Preparing Olive Garden Alfredo Sauce
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Ingredients
- 1 ½ cups whole milk (1% or 2% as needed)
- 1 pound fettuccine
- ½ cup Parmesan cheese, grated and at room temperature
- Salt and black pepper to taste
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour
- ½ cup Romano cheese, grated and at room temperature
- 1 tablespoon minced garlic
- 6 tablespoons salted, high-quality butter
- Parsley for garnish
Directions
- Cook the fettuccine as per the package instructions. While the water is heating up, begin preparing the sauce.
- In a large saucepan, melt the butter over medium heat. Add the garlic and sauté for one minute.
- Stir in the flour and continue cooking for another minute, stirring constantly.
- Gradually pour in the heavy cream, stirring continuously. Then, add the milk in small amounts while stirring.
- Bring the sauce to a gentle boil, then reduce the heat to a simmer. Allow it to thicken while stirring occasionally.
- Slowly incorporate the Parmesan and Romano cheeses, stirring until fully melted and combined. Taste the sauce and season with salt and black pepper as needed.
- Drain the cooked pasta and toss it with the sauce until thoroughly coated. The pasta will absorb some of the sauce and further thicken it.
- Garnish with parsley and serve immediately.
Storing Suggestions:
Store any leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce is too thick.
FAQs:
Can I use pre-grated cheese for this Alfredo sauce?
While you can use pre-grated cheese, it’s better to grate your own from a block. Pre-grated cheese often contains anti-caking agents that can affect the sauce’s texture and melting quality.
What can I substitute for heavy cream in Alfredo sauce?
If you don’t have heavy cream, you can use half-and-half or a mixture of milk and butter as a substitute. However, this might alter the richness and thickness of the sauce slightly.
Why did my Alfredo sauce turn out lumpy?
Lumps can form if the flour isn’t fully incorporated into the butter or if the cheese is added too quickly. To avoid lumps, ensure the flour is smoothly mixed with the butter and add the cheese gradually while stirring constantly.
How can I make the sauce thicker if it’s too thin?
If your Alfredo sauce is too thin, let it simmer a bit longer until it reduces and thickens. You can also mix a small amount of cornstarch with water and add it to the sauce, stirring until it thickens.
Can I freeze Alfredo sauce?
Freezing Alfredo sauce is not recommended as it can separate and become grainy upon reheating. It’s best to make it fresh or store it in the refrigerator for up to 3 days.
What proteins can I add to Alfredo pasta?
Alfredo pasta pairs well with various proteins such as grilled chicken, shrimp, or even crispy bacon. Simply cook the protein separately and mix it into the pasta and sauce before serving.
Olive Garden Alfredo 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
- 1 lb. fettuccine
- Parsley to garnish
Instructions
- Boil the fettuccine according to package instructions. As the water preheats, start making the sauce.
- Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for one minute.
- Whisk in the flour and cook for another minute, stirring continuously.
- Gradually add the heavy cream, stirring continuously. Follow with the milk, adding it in splashes and stirring continuously.
- Bring the mixture to a gentle bubble, then reduce the heat to a simmer. It will thicken as it simmers.
- Slowly stir in the Parmesan and Romano cheeses until melted and well combined. Taste and season with salt and black pepper if needed.
- Drain the pasta and mix it with the sauce until well coated. The pasta will absorb some of the sauce, continuing to thicken.
- Garnish with parsley and serve!
