Description
This rich and creamy Alfredo sauce is a perfect replica of the beloved Olive Garden classic. Made with simple ingredients, it’s perfect for tossing with fettuccine or drizzling over your favorite pasta dishes.
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter
- 2 cups (480ml) heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (optional)
- 1 1/2 cups (150g) freshly grated Parmesan cheese
- 1 cup (100g) freshly grated Romano cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1 teaspoon Italian seasoning (optional, for added flavor)
Instructions
- Melt the Butter:
- In a large saucepan, melt the butter over medium heat until fully melted and bubbling slightly.
- Add the Cream and Seasonings:
- Slowly pour in the heavy cream, stirring constantly. Add the garlic powder, salt, and white pepper (if using). Reduce the heat to low and let the mixture simmer gently for 3-4 minutes.
- Incorporate the Cheeses:
- Gradually whisk in the Parmesan and Romano cheeses, one handful at a time, ensuring each addition melts fully before adding more.
- If using, add the cream cheese and stir until melted and incorporated.
- Simmer and Thicken:
- Continue to simmer the sauce on low heat, stirring occasionally, for 5-7 minutes until it thickens to your desired consistency.
- Add Italian seasoning, if desired, and adjust the salt and pepper to taste.
- Serve:
- Toss the Alfredo sauce with cooked pasta (like fettuccine) or use it as a base for other dishes. Garnish with extra Parmesan and fresh parsley, if desired.
Notes
- Use freshly grated Parmesan and Romano cheese for the best texture and flavor. Pre-shredded cheese may result in a grainy sauce.
- If the sauce thickens too much, thin it out with a splash of milk or pasta cooking water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.