Olive Garden Alfredo Sauce
This rich and creamy Olive Garden Alfredo Sauce features butter, garlic, milk, heavy cream, Parmesan cheese, and fettuccine for a classic Italian-inspired pasta dish made at home.
6 Servings
Ingredients
- 1 pound fettuccine noodles
- 6 tablespoons butter
- 4 teaspoons minced garlic
- 1½ cups heavy whipping cream
- 1½ cups whole milk
- 2 tablespoons all-purpose flour
- 1 cup Parmesan cheese finely grated
- Salt and black pepper to taste
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package directions until al dente. Drain and set aside.
Prepare the Alfredo sauce base:
- In a large skillet, melt the butter over medium heat. Once fully melted, add the minced garlic and sauté for approximately one minute, stirring constantly to prevent burning.
Incorporate the flour:
- Sprinkle the flour over the butter and garlic mixture. Whisk thoroughly to form a smooth roux. Continue to whisk for 1–2 minutes to remove any raw flour taste.
Add the cream and milk:
- Slowly pour in the heavy cream and milk, whisking continuously to ensure a smooth consistency. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer and allow it to cook until slightly thickened, about 5–7 minutes.
Stir in the Parmesan cheese:
- Reduce the heat to low and add the grated Parmesan cheese. Stir until the cheese is fully melted and incorporated into the sauce.
Combine with pasta and serve:
- Add the cooked fettuccine to the skillet and toss to coat the noodles evenly with the Alfredo sauce. Serve immediately while hot.
Notes
To prepare this recipe gluten-free, substitute the traditional fettuccine with certified gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend suitable for thickening sauces. Always verify that the Parmesan cheese and other packaged ingredients are labeled gluten-free to avoid cross-contamination.