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Creamy fettuccine Alfredo pasta in a skillet with Parmesan sauce, parsley, and a wooden spoon.

Olive Garden Copycat Alfredo Sauce

Creamy fettuccine coated in a homemade Olive Garden-style Alfredo sauce made with butter, garlic, heavy cream, milk, Parmesan, and Romano cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Nutrition Video

Ingredients
  

For the Alfredo Pasta
  • 1 lb fettuccine 454 g
  • 6 tablespoons salted butter 85 g
  • 1 tablespoon minced garlic about 9 g
  • 2 tablespoons all-purpose flour 16 g
  • 1 1/2 cups heavy cream 360 ml
  • 1 1/2 cups whole milk 360 ml — 1% or 2% can also be used
  • 1/2 cup grated Parmesan cheese about 45 g, at room temperature
  • 1/2 cup grated Romano cheese about 45 g, at room temperature
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot
  • Colander
  • Large skillet or saucepan
  • Whisk
  • Wooden spoon or silicone spatula
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Cook the fettuccine. Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to the package directions. Drain and set aside.
  2. Start the sauce. Melt the salted butter in a large skillet or saucepan over medium-low heat.
  3. Add the garlic. Stir in the minced garlic and cook just until fragrant. Avoid letting it brown.
  4. Add the flour. Sprinkle in the flour and whisk it into the butter until there are no dry pockets.
  5. Add the dairy. Gradually pour in the heavy cream and milk while whisking so the sauce stays smooth.
  6. Thicken gently. Let the mixture heat gently, stirring frequently, until it starts to become creamy and slightly thicker.
  7. Add the cheese. Lower the heat and stir in the Parmesan and Romano cheeses until melted and incorporated into the sauce.
  8. Season. Add salt and freshly ground black pepper to taste.
  9. Add the pasta. Toss the cooked fettuccine directly into the Alfredo sauce until every strand is evenly coated.
  10. Finish and serve. Garnish with chopped parsley and serve while the sauce is creamy and warm.

Nutrition

Calories: 680kcalCarbohydrates: 63gProtein: 19gFat: 38gSaturated Fat: 23gCholesterol: 115mgSodium: 550mgFiber: 3gSugar: 6g

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