Description
If you love rich, creamy pasta, this homemade Olive Garden Alfredo Sauce is a must-try. It’s smooth, flavorful, and comes together in just 20 minutes using simple ingredients. Perfectly paired with fettuccine, this dish delivers restaurant-quality results right in your kitchen. Whether you’re cooking for family dinner or a cozy night in, this Alfredo sauce is guaranteed to impress.
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 (or 1% / 2%)
- ½ cup Parmesan cheese, grated and at room temperature
- ½ cup Romano cheese, grated and at room temperature
- Salt, to taste
- Black pepper, to taste
- 1 lb fettuccine
- Fresh parsley, for garnish
Instructions
- Boil the fettuccine according to package instructions while preparing the sauce
- Melt the butter in a large saucepan over medium heat
- Add minced garlic and cook for about one minute until fragrant
- Whisk in the flour and cook for another minute while stirring continuously
- Slowly add heavy cream in small amounts while whisking constantly
- Gradually pour in the milk, continuing to stir to keep the mixture smooth
- Bring the sauce to a gentle bubble, then reduce heat to a simmer
- Let it simmer until slightly thickened, stirring occasionally
- Lower the heat and slowly mix in Parmesan and Romano cheese
- Season with salt and black pepper to taste
- Drain the pasta and add it to the sauce
- Toss until the pasta is well coated and the sauce thickens further
- Garnish with parsley and serve immediately
Notes
- Serve immediately for the creamiest texture
- Pair with garlic bread or a fresh green salad
- Add grilled chicken or shrimp for a complete meal
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stove with a splash of milk to loosen the sauce
- Avoid overheating to prevent the sauce from separating
- Do not freeze, as cream-based sauces can change texture