Olive Garden Alfredo Sauce

Fettuccine alfredo in a large skillet with a serving in between tongs.

5 from 1 vote

This Olive Garden Alfredo Sauce is made with butter, garlic, cream, milk, Parmesan, and Romano cheese. It costs just $1.08 per serving and has become our favorite Friday night pasta dinner.

Prep Time5

Cook Time15

Total Time20

Course: Sauces

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.47, $1.08 per Serving

Ingredients

6 tablespoons salted butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1½ cups heavy cream
1½ cups whole milk
¾ cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
¼ teaspoon salt or to taste
¼ teaspoon black pepper
1 pound fettuccine
Fresh chopped parsley for garnish

Instructions

Cook the fettuccine according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
Meanwhile, melt the butter in a large, deep skillet over medium-low heat.
Add the garlic and cook for 30 to 60 seconds, stirring frequently, until fragrant.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the heavy cream until smooth, then slowly whisk in the milk.
Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until slightly thickened.
Reduce the heat to low. Stir in the Parmesan cheese, Romano cheese, salt, and black pepper. Continue stirring until the cheeses are melted and the sauce is smooth.
Add the drained fettuccine to the skillet and toss until evenly coated. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Let the pasta rest for 2 to 3 minutes to allow the sauce to thicken slightly. Garnish with fresh parsley and serve warm.

Notes

Freshly grate the cheese. Pre-shredded cheese doesn't melt as smoothly and can make the sauce grainy.

Don't boil after adding the cheese. Keep the heat on low to prevent the sauce from separating.

Serve immediately. Alfredo sauce is creamiest when freshly made and will continue to thicken as it sits.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk or cream to restore the creamy texture.

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