Description
This Olive Garden Alfredo Sauce recipe delivers a rich, creamy, and indulgent homemade pasta sauce that perfectly coats fettuccine noodles. Made with butter, garlic, flour, milk, cream, and freshly grated Parmesan, it mimics the classic Italian-American favorite served at Olive Garden restaurants. Ready in just 20 minutes, it’s an easy and impressive sauce for any pasta night.
Ingredients
Pasta
- 1 pound Fettuccine pasta (uncooked)
Sauce
- 6 tablespoons unsalted butter
- 3 cloves garlic (minced, about 1 tablespoon)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/8 teaspoon nutmeg
- Salt and pepper (to taste)
- 1 tablespoon fresh parsley (finely chopped)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente or to your preferred texture. While the pasta cooks, start making the sauce.
- Prepare the Sauce: In a large saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute or until fragrant, stirring frequently to prevent burning.
- Make the Roux: Reduce the heat to low, then whisk in the flour and cook for about 2 minutes, stirring constantly. The butter and flour will bubble together, forming a smooth base for the sauce.
- Build the Sauce: Gradually whisk in the whole milk and heavy cream, stirring continuously to create a smooth mixture. Increase the heat to medium and bring the sauce to a gentle boil. It will begin to thicken as it simmers.
- Add the Cheese & Seasonings: Stir in the freshly grated Parmesan cheese, whisking constantly until it melts completely into the sauce. Season the sauce with salt, black pepper, and nutmeg to your taste.
- Combine with Pasta: Drain the cooked fettuccine and immediately add it to the saucepan with the Alfredo sauce. Toss together until the pasta is well coated with the creamy sauce. The sauce will thicken more as it sits and the pasta absorbs it.
- Finish & Serve: Sprinkle the finished dish with freshly chopped parsley and serve immediately while hot for the best flavor and texture. Enjoy your homemade Olive Garden Alfredo!
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting texture.
- Be careful not to burn the garlic when sautéing; keep the heat moderate and stir frequently.
- Adjust the thickness of the sauce by simmering longer if you want it thicker or adding a little more milk if too thick.
- Serve immediately to enjoy the creamy texture; the sauce thickens further as it cools.
- Leftovers can be stored in the fridge for 1-2 days and gently reheated with a splash of milk to loosen the sauce.
