Description
A rich, creamy, and easy-to-make Olive Garden Alfredo Sauce copycat recipe with butter, heavy cream, garlic, and freshly grated cheeses that perfectly coats pasta like fettuccine.
Ingredients
1/2 cup (1 stick) butter
2 cups heavy cream
3 garlic cloves, minced (or 1 tsp garlic powder)
1 1/2 cups freshly grated Parmesan cheese
1/2 cup grated Romano cheese (optional, for extra flavor)
Salt & pepper to taste
Fresh parsley (optional, for garnish)
Instructions
- In a large pan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute, making sure not to brown it.
- Pour in the heavy cream, stir, and let it simmer gently for 3-4 minutes. Avoid boiling hard.
- Slowly stir in the Parmesan and Romano cheese, stirring continuously until the sauce is smooth and the cheese has melted.
- Season with salt and pepper to taste.
- Toss immediately with hot cooked pasta, such as fettuccine.
- Garnish with fresh parsley and extra Parmesan if desired.
Notes
Use freshly grated Parmesan cheese for best texture and flavor.
For a thinner sauce, add reserved pasta water or a splash of milk.
Add cooked chicken, shrimp, or steamed broccoli to make it a full meal.
Store leftovers in an airtight container in the fridge for 3-4 days.
Reheat gently with a splash of cream or milk to restore creaminess and prevent separation.
Avoid freezing if possible, as cream sauces may separate upon thawing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approx.)
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 130mg
