Copycat Olive Garden Alfredo Sauce (Print version)
A rich, creamy Copycat Olive Garden Alfredo Sauce made with butter, garlic, cream, Parmesan, and Romano in about 25 minutes.
# Ingredients:
For the pasta
01 -
1 lb (450 g) fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
For the Alfredo sauce
03 -
1/2 cup (113 g) unsalted butter
04 -
3 garlic cloves, finely minced
05 -
2 cups (480 ml) heavy cream
06 -
1 1/4 cups (125 g) freshly grated Parmesan cheese
07 -
1/2 cup (50 g) freshly grated Romano cheese
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon ground white pepper
10 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Bring a large pot of water to a boil and add the kosher salt. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
02 -
Set a wide skillet or saucepan over medium heat. Add the butter and let it melt, then stir in the garlic and cook for 30-45 seconds until fragrant.
03 -
Pour in the heavy cream and whisk well. Bring to a gentle bubble and cook for 3-4 minutes, whisking often, until the cream starts to thicken.
04 -
Reduce the heat to low and remove the pan from the burner. Add Parmesan and Romano by handfuls, whisking until smooth before adding more.
05 -
Add the drained fettuccine to the sauce and toss until coated. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and loose enough to coat the noodles.
06 -
Taste and adjust with salt and white pepper. Sprinkle with parsley and serve immediately while creamy.
# Good to know:
01 -
Best served immediately after tossing with hot pasta.
02 -
For sauce only, skip the fettuccine and use the Alfredo over chicken, vegetables, or breadsticks.
03 -
Reserve pasta water before draining so you can loosen the sauce as needed.