Olive Garden Alfredo Sauce
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 people
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Calories
624 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Alfredo Sauce
Description
The recipe begins by boiling fettuccine pasta according to package directions while simultaneously preparing the sauce. Butter is melted in a saucepan over medium heat, and minced garlic is cooked briefly to release flavor. Flour is whisked in to form a roux, which helps thicken the sauce.
Heavy cream and milk are added gradually while stirring continuously, allowing the sauce to bubble gently and thicken without burning. Once thickened, the heat is reduced, and room temperature grated Parmesan and Romano cheeses are stirred in slowly to melt evenly. The sauce is seasoned with salt and freshly ground black pepper to taste.
The cooked pasta is drained and combined with the sauce, which continues to thicken as the noodles absorb moisture. The dish is garnished with parsley for a hint of freshness and color.
Notes suggest avoiding adding excessive cheese for thickening as the sauce continues to firm up when standing and with the pasta. Leftover sauce reheats best gently, either in a microwave or stovetop double boiler, and can be frozen after thawing. If reheated sauce is too thick, adding milk or broth thins it. Adjusting pasta quantity also controls sauce thickness.
Ingredients
- 6 Tablespoons butter high quality, salted
- 1 Tablespoon garlic minced
- 2 Tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups milk 1% or 2% can be used if needed, whole
- 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 pasta
- parsley to garnish
Instructions
- Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
- Whisk in the flour and cook for 1 minute, stirring continuously.
- Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
- Bring to a gentle bubble, then reduce heat to a simmer. It will continue to thicken as it simmers.
- Reduce heat to low and slowly stir in the cheese. Taste and season with salt/pepper if desired.
- Drain the pasta and combine it with the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
- Garnish with parsley and serve!
Notes
- Avoid adding extra cheese to thicken since the sauce continues thickening after standing and when combined with pasta.
- For saucier pasta, reduce pasta quantity to 3/4 lb instead of 1 lb.
- Leftover Alfredo sauce reheats best via microwave or stovetop double boiler to restore smoothness.
- Frozen Alfredo sauce should be thawed overnight in the fridge before reheating.
- If reheated sauce is too thick, thin it with a splash of milk or chicken broth.
- Serve this sauce alongside an Olive Garden Salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 20g | 40% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 153mg | 51% |
| Sodium | 399mg | 17% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 347mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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