Olive Garden Alfredo Sauce
Olive Garden Alfredo Sauce

Olive Garden’s Alfredo Sauce

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Olive Garden’s Alfredo Sauce – Make Olive Lawn’s Alfredo Sauce Recipe at your own home in simplest 20 mins! Pair it with Fettuccine for a very simple supper idea the entire family will in reality like!

I are aware of it is a cafe chain, however in truth, Olive Lawn’s Alfredo Sauce recipe is simply very best in my book. Fingers-down. Chain or no chain, I in reality find it irresistible.

Olive Garden Alfredo Sauce
Olive Lawn Alfredo Sauce

Skilled Pointers For Generating Olive Lawn Alfredo Sauce:

Olive Lawn’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, even so, you’ll be able to additionally combine Mozzarella, Gruyere, Gouda, or Asiago. You are able to additionally simply use Parmesan.

-You’ll be able to use part and 50 % versus fifty p.c massive cream/part milk.

-If you happen to simply have evaporated milk, simply use 50 % of the amount of milk and change one different part with consuming water. You received’t compromise taste or consistency by means of endeavor this in creamy sauces comparable to this 1.

-It’s possible you’ll even experiment with quite a lot of pasta. I really like fettuccine because the noodles take in that thick sauce successfully, and Tortellini Alfredo with Broccoli is delicious on the similar time!

Methods to Make Alfredo Sauce:

  1. Melt the butter. Incorporate the garlic and get ready dinner for 1 second.
  2. Whisk within the flour. Upload hefty product and milk. Incessantly whisk whilst within the cheese.
  3. Insert cooked Fettuccine. The sauce will lift directly to thicken on status.

Tip: I really like to make use of 3/four lb. of fettuccine for saucier pasta, however this recipe will satisfy a complete pound on the similar time.

Learn additionally:

Pointers for Further-Creamy Sauce

  • Use blocks of (top of the range) cheese and shred it your self for additonal creamy, non-grainy results.
  • Allow the cheese to happen proper down to position temperature previous to including it to the sauce.
  • Sprinkle whilst within the cheese slowly, the sauce needs to be heat however no longer additionally sizzling.
  • High quality butter is essential. You’ll be able to additionally make your individual butter.

Bear in mind: Bagged shredded cheese has cellulose additional to it to prevent the cheese from sticking in combination within the bag. Cellulose repels dampness, which makes it soften inadequately compared to shredding the cheese oneself.

Professional Pointers:

  • Alfredo sauce continues to thicken upon status, and thickens the entire extra when it’s added to pasta.
  • Refrain from together with added cheese to thicken it up, the regularity is most often at the thinner facet.

Developing Alfredo Sauce Upfront

Alfredo sauce is a at hand make-ahead and freezable sauce. No longer like any other cheese sauces, the flour on this explicit recipe is helping it to handle it’s regularity when cooled and reheated.

  • It might be saved inside the refrigerator for up to thrice.
  • It would also be frozen which is biggest if applied inside of 1-2 months.

Methods to Reheat Fettuccine Alfredo

For easiest effects, reheat cold fettuccine in a double boiler with the lid on. The consistency, texture, and taste is way significantly better than microwaving. (Right here’s the best way to make your individual double boiler.)
Frozen Alfredo sauce want to be thawed instantly within the refrigerator prior to reheating.
It’s at all times easiest to freeze sauce by means of on its own and boil new pasta previous to serving.
When the sauce is simply too thick when reheated, come with a touch of milk or rooster broth to slender it out.

Olive Garden’s Alfredo Sauce

Recipe by BobbyCourse: Main CourseCuisine: Italian


Prep time


Cooking time




Total time


Olive Garden’s Alfredo Sauce – Make Olive Garden’s Alfredo Sauce Recipe at your home in only 20 minutes! Pair it with Fettuccine for an easy supper concept the full household will really like!


  • 1.5 cups heavy cream

  • 1 lb. Fettuccine

  • 2 Tablespoons all-purpose flour

  • Parsley, to garnish

  • 1.5 cups milk, any kind

  • ½ cup Romano cheese, grated and at room temperature

  • Salt and black pepper, to taste

  • ½ cup Parmesan cheese, grated and at room temperature

  • 1 Tablespoon garlic, minced

  • 6 Tablespoons butter, high quality


  • Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
  • Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
  • Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.
  • Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.
  • Slowly sprinkle in the cheeses, continuing to whisk.
  • 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.
  • Garnish with chopped parsley, and serve!


  • Note: You may be tempted to feature more cheese to thicken to sauce, however it keeps to thicken upon standing or even while brought to the pasta.
  • Alfredo sauce is commonly thinner than you may think and thickening it further may make it too wealthy.


Energy: 624kcal, Carbohydrates: 62g, Protein: 20g, Fats: 33g, Saturated Fats: 20g, Ldl cholesterol: 153mg, Sodium: 399mg, Potassium: 357mg, Fiber: 3g, Sugar: 2g, Diet A: 925IU, Diet C: 2mg, Calcium: 347mg, Iron: 2mg

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