Olive Garden’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella, Gruyere, Gouda, or Asiago. You can also just use Parmesan.

Ingredients

• 6 Tablespoons butter high quality
• 1 Tablespoon garlic minced
• 2 Tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups milk any kind
• 1/2 cup Parmesan cheese grated and at room temperature
• 1/2 cup Romano cheese grated and at room temperature
• Salt and black pepper to taste
• 1 lb. Fettuccine
• Parsley to garnish

Preparation

1. Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
2. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
3. Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.
4. Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.
5. Slowly sprinkle in the cheeses, continuing to whisk.
6. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still.
7. Garnish with chopped parsley, and serve!

Cook’s Notes

• Use blocks of (high-quality) cheese and shred it yourself for extra creamy, non-grainy results.
• Let the cheese come down to room temperature before adding it to the sauce.
  Sprinkle in the cheese gradually, the sauce should be warm but not too hot.
• High-quality butter is important. You can also make your own butter.
• Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to shredding the cheese yourself.
• Alfredo sauce continues to thicken upon standing, and thickens even more when it’s added to pasta.
• Refrain from adding additional cheese to thicken it up, the consistency is generally on the thinner side.

 Making Alfredo Sauce Ahead of Time

• Alfredo sauce is a convenient make-ahead and freezable sauce. Unlike some other cheese sauces, the flour in this recipe helps it to maintain it’s consistency when cooled and reheated.
• It can be stored in the refrigerator for up to 3 days.
• It can also be frozen and is best if used within 1-2 months.

How to Reheat Fettuccine Alfredo

• For best results, reheat cold fettuccine already in a double boiler with the lid on. The consistency, texture, and flavor is much better than microwaving. (Here’s how to make your own double boiler.)
• Frozen Alfredo sauce should be thawed overnight in the fridge before reheating.
• If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.