Copycat Olive Garden Alfredo
This Copycat Olive Garden Alfredo is a creamy dream come true! Whip it up in just 30 minutes for a pasta dish that's sure to impress.
Servings: 4 servings
Ingredients
For the Alfredo Sauce:
- 8 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour to thicken the sauce
- 2 tablespoons minced garlic fresh for best flavor
- 2 cups heavy cream heavy whipping cream
- 1 cup milk whole milk preferred
- 1.5 cups Parmesan cheese freshly grated
- 0.5 cup Romano cheese freshly grated
- 16 ounces fettuccine noodles or other pasta shapes
- to taste freshly chopped parsley optional garnish
Instructions
Instructions
- Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Reserve about a cup of pasta water, then drain the noodles and set aside.
- Step 2: Make the Roux - In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about a minute until fragrant. Whisk in the flour, stirring continuously for about 2 minutes to create a roux.
- Step 3: Create the Sauce - Gradually pour in the heavy cream and milk, whisking continuously to avoid lumps. Allow to come to a gentle simmer, then reduce the heat to low as it thickens.
- Step 4: Add the Cheese - Once thickened, slowly stir in the Parmesan and Romano cheeses until melted and the sauce is smooth.
- Step 5: Combine the Pasta and Sauce - Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water if needed to reach desired consistency.
- Step 6: Garnish and Serve - Serve immediately, garnished with freshly chopped parsley. Enjoy with a side salad or garlic bread!
Equipment
- Large pot
- Large skillet
- Whisk
- Measuring cups and spoons
- Grater
Notes
- For a healthier option, use whole wheat pasta.
- To make it lighter, consider low-fat milk.
- Add spinach or broccoli for extra nutrition.
