Copycat Olive Garden Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Copycat Olive Garden Alfredo
Description
This Alfredo sauce starts by cooking fettuccine noodles to al dente. Concurrently, butter is melted and sautéed with minced garlic until lightly golden to build aroma. A flour roux is formed by whisking flour into the butter and garlic, providing a base to thicken the sauce. Heavy cream and milk are added gradually and simmered gently, thickening the mixture into a creamy consistency.
Grated Parmesan and Romano cheeses are slowly incorporated to melt and lend savory depth and richness. The sauce is seasoned with salt and pepper to taste. Once the noodles are drained, they are combined with the sauce to coat evenly. Garnishing with grated Parmesan and fresh parsley brightens the finish.
Ideal as a hearty pasta course, this sauce can be prepared ahead if stored separately from the noodles. It pairs well with a simple green salad and garlic bread for a classic meal.
Leftover Alfredo sauce keeps well refrigerated for 3-4 days and can be reheated gently to prevent separation. Storing sauce and noodles separately helps maintain texture overnight.
Ingredients
- 8 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- 2 tablespoons garlic minced
- 2 cups heavy cream or heavy whipping cream
- 1 cup milk whole milk is preferred
- 1 1/2 cups Parmesan Cheese freshly grated
- 1/2 cup Romano cheese freshly grated
- 16 ounces fettuccine noodles other pasta shapes can be used
- parsley optional as a garnish, freshly chopped
Instructions
- First, boil a pot of water and cook the fettuccine to al-dente, based on the package instructions. As the noodles cook, begin making the sauce.
- In a large saucepan on the stovetop, melt 1 stick of butter over medium heat. Add the minced garlic to the melted butter and cook for about one minute or until the garlic begins to sizzle and turns light golden brown.
- Next you will create a thickening base for the sauce by sprinkling in the flour and whisking it together with the butter and garlic to make a roux.
- Once the roux is formed, slowly add the heavy cream and milk, continuously whisking and combining as you pour.
- Bring the alfredo sauce to a lower simmer to allow it to thicken, then add the cheese ½ a cup at a time, slowly whisking and melting it down until you have added it all.
- Salt and pepper the alfredo sauce to your taste then add the drained fettuccine noodles to the sauce and toss together. Top with freshly grated parmesan and parsley and serve warm.
Notes
- Store leftover Alfredo sauce and noodles separately in airtight containers in the fridge for 2-4 days.
- Reheat sauce gently to prevent separation; add a splash of milk if needed to smooth it out.
- Use freshly grated cheese for best melting and flavor.
- Fresh parsley can garnish the dish for a bright contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 866kcal | 43% |
| Carbohydrates | 63g | 21% |
| Protein | 27g | 54% |
| Fat | 57g | 88% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 224mg | 75% |
| Sodium | 674mg | 28% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1976IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 523mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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