Olive Garden’s Alfredo Sauce Recipe

Every time I whip up this Alfredo sauce, I’m impressed by its rich creaminess. The butter and garlic meld seamlessly with heavy cream, creating an indulgent base for melting Parmesan. It’s a perfect way to elevate a simple fettuccine dinner into a heartwarming Italian feast that feels effortlessly gourmet truly.

I recently tried making Olive Garden’s Alfredo Sauce at home and it turned out to be an easy dinner idea that the whole family will love. I used only a few simple ingredients like 1/2 cup unsalted butter, 1 cup heavy cream at room temp, and 1 1/2 cups freshly grated Parmesan cheese.

I also added 2 garlic cloves minced along with just the right amounts of salt and freshly ground black pepper. This recipe not only mimics the classic Olive Garden Alfredo Sauce Recipe but also fits in with the Chicken Fettuccine Alfredo Recipe Olive Gardens style and even reminds me of Pasta A La Carbonara flavors.

Its nutritional value comes from the high protein content in the Parmesan and the creamy energy provided by the butter and heavy cream. I found that making this sauce took about 20 minutes so it is a fast, reliable and tasty way to enjoy an authentic Italian dinner.

Why I Like this Recipe

I really love this recipe because it makes me feel like a chef even on a busy day. The sauce is so creamy and rich that I can tell every bite is loaded with flavor. I also love how simple it is to make – I mean, just 20 minutes and I’m all set for a yummy dinner. Plus, the garlic and parmesan combo gives it that perfect punch that makes it taste even better than most restaurant versions. Lastly, I appreciate that I can tweak the thickness if I want, which means I always end up with the perfect consistency for my pasta.

Ingredients

• Provides a rich, smooth base with controlled saltiness for perfect balanced taste.
• Gives the sauce a luxurious creaminess, ensuring every bite is full of velvety goodness.
• Lends a tangy, sharp flavor along with a modest protein boost for a robust taste.
• Adds a zesty punch and aromatic kick that transform the sauce into a flavor bomb.
• Enhances overall flavor by carefully seasoning the dish without overpowering its creaminess.
• Offers a subtle spiciness that heighten taste and adds a final savory touch.
• Together, these ingredients form a rich, indulgent, and savory alfredo sauce masterpiece.

Ingredient Quantities

• 1/2 cup unsalted butter
• 1 cup heavy cream (room temp)
• 1 1/2 cups freshly grated Parmesan cheese
• 2 garlic cloves, minced
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Melt the butter in a medium saucepan over medium heat until it’s all melted out.

2. Toss in the minced garlic and cook it for about a minute until it feels soft.

3. Pour in the heavy cream and stir everything together slowly.

4. Bring the mixture to a gentle simmer for about 2 to 3 minutes, keep stirring.

5. Lower the heat then slowly add the grated Parmesan cheese, stirring constantly so it all melts good.

6. Sprinkle salt and add freshly ground black pepper to your taste while still stirring.

7. Let the sauce simmer for another 2 minutes while stirring so the cheese fully blends with the cream.

8. If the sauce gets too thick, you can add a little extra cream or a splash of milk to thin it out a bit.

9. Taste the sauce and adjust the seasonings if needed.

10. Pour the hot alfredo sauce over your cooked fettuccine and enjoy your dinner!

Equipment Needed

1. Medium saucepan
2. Wooden spoon or spatula for stirring
3. Measuring cups and spoons
4. Stove
5. Pasta pot for cooking fettuccine
6. Colander for draining pasta

FAQ

Olive Garden’s Alfredo Sauce Recipe Substitutions and Variations

• Unsalted butter: If you can’t find unsalted butter, you can use salted butter but remember to cut back on added salt later
• Heavy cream: You could use half and half mixed with a tablespoon of melted butter, or full fat coconut milk if you’re lookin for a dairy free option
• Parmesan cheese: Pre-grated or store-bought parmesan works in a pinch, or you could try blending Pecorino Romano with Asiago for a similar flavor
• Garlic cloves: If you don’t have fresh garlic, use about 1/4 teaspoon of garlic powder per clove but its flavor might be a bit milder
• Freshly ground black pepper: If you’re out, pre-ground pepper will do though freshly ground really gives it a better kick

Pro Tips

1. Try using freshly grated Parmesan that’s kept at room temp. It melts way smoother than the pre-grated stuff, which can sometimes be a bit clumpy.
2. When you add the cheese to the cream, lower the heat and stir a lot. If you don’t stir properly the sauce can end up lumpy and not as creamy.
3. Don’t let the sauce simmer for too long once the cheese is in. It might get way thicker than you want, so keep an eye on it and stir constantly.
4. If you notice the sauce getting too thick, just add a splash more cream or milk. It’s a quick fix so you can get the perfect consistency without ruining the flavor.