Olive Garden Alfredo Recipe
Ditch the store-bought jars! Our kitchen-tested Olive Garden Alfredo sauce uses a specific ratio of heavy whipping cream to whole milk to achieve the ultimate silky, restaurant-quality texture. This easy, from-scratch recipe is specifically formulated so it won't separate or break, perfectly coating your favorite fettuccine every single time.
Ingredients
- 16 ounces fettuccine or linguine pasta
- 6 tablespoons salted butter ((¾ stick))
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- 2 tablespoons all-purpose flour
- 1¼ cups heavy cream
- 1½ cups whole milk
- 1 cup freshly grated Parmesan cheese ( (from a block))
- Finely chopped fresh parsley ((optional))
Instructions
Cook the fettuccine according to package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter until it's bubbling.
Add the minced garlic, garlic powder, and salt. Whisk to combine.
Sprinkle the flour over the butter and garlic mixture. Whisk until smooth.
Slowly whisk in the heavy cream and milk.
Bring the sauce to a gentle boil.
Reduce the heat to low and simmer for 2 to 3 minutes, until slightly thickened.
Whisk in the parmesan cheese until melted.
Add the cooked fettuccine to the skillet.
Use tongs to toss the pasta in the sauce until coated.
Garnish with fresh parsley and serve.
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