Alfredo Sauce Recipe
Make the perfect Olive Garden Alfredo Sauce at home any time you want with this easy recipe. Butter, minced garlic, cream, milk, and freshly grated Parmesan and Romano cheeses simmer together to create the rich, creamy sauce you crave; toss it with fettuccine for the best fettuccine alfredo you've ever tasted!
- 1 pound fettuccine
- 6 tablespoons butter
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups milk
- ½ cup Parmesan cheese grated and at room temperature
- ½ cup Romano cheese grated and at room temperature
- Black pepper
- Fresh chopped parsley for garnish
Cook the fettuccine according to the package instructions, until al dente. While the pasta is cooking, move on to the next steps to make the sauce.
In a large pot, melt the butter over medium heat. Add the garlic and cook in the butter just until fragrant, about 45-60 seconds, but do not let the garlic brown.
Whisk in the flour and cook for 1 minute, stirring constantly.
Add the heavy cream slowly, stirring constantly, then add the milk the same way.
Bring the sauce to a gentle simmer, then reduce heat to low and simmer for 3-4 minutes. The sauce will continue to thicken as it simmers. Keep stirring often to prevent the sauce from burning.
Stir in the Parmesan and Romano cheeses. Taste the sauce and season with salt and pepper.
Drain the cooked pasta then add it to the sauce in the pot and stir to combine.
Garnish with chopped fresh parsley before serving.