Ah, Olive Garden—home to endless breadsticks and that creamy, dreamy Alfredo sauce that seems to cling to every noodle like a long-lost embrace. The kind of sauce that makes you question why you ever ordered anything else. So, why not bring that cloud of pasta heaven right into your own kitchen? Get ready to stir, simmer, and maybe even spill a little as you recreate this iconic dish—and don’t forget to have a little fun with it, because who needs perfection when you have cheese and cream?
Steps
- Cook the fettuccine according to the package directions. While the pasta is boiling, start preparing the sauce.
- Melt the butter in a large saucepan over medium heat. Add minced garlic and sauté for about a minute.
- Stir in the flour and cook for another minute, constantly whisking. Gradually add the heavy cream and stir continuously.
- Slowly incorporate the milk, continuing to whisk. Bring the mixture to a gentle boil, then lower the heat to a simmer, allowing it to thicken.
- Reduce the heat to low and gradually mix in the grated Parmesan and Romano cheeses. Taste and adjust the seasoning with salt and pepper if needed.
- Drain the cooked pasta and mix it into the sauce until well combined. Allow the pasta to absorb the sauce as it thickens further.
- Garnish with chopped parsley before serving. Enjoy your homemade Alfredo sauce with fettuccine!
Ingredients
- 6 tablespoons of high-quality salted butter
- 1 tablespoon of minced garlic
- 2 tablespoons of all-purpose flour
- 1 ½ cups of heavy cream
- 1 ½ cups of whole milk (1% or 2% milk can be used if needed)
- ½ cup of grated Parmesan cheese, at room temperature
- ½ cup of grated Romano cheese, at room temperature
- Salt and black pepper, to taste
- 1 pound of fettuccine pasta
- Parsley, for garnish
Nutritional Values
Calories: 3744kcal | Carbohydrates: 372g | Protein: 120g | Fat: 198g | Saturated Fat: 120g | Cholesterol: 918mg | Sodium: 2394mg | Potassium: 2142mg | Fiber: 18g | Sugar: 12g | Vitamin A: 5550IU | Vitamin C: 12mg | Calcium: 2082mg | Iron: 12mg
FAQ
- Can I substitute different types of cheese in the Alfredo sauce?
- Yes, while the original recipe uses Parmesan and Romano cheeses, you can experiment with others like Mozzarella, Gruyere, Gouda, or Asiago. You can also choose to use only Parmesan if preferred.
- What can I use instead of heavy cream in the sauce?
- You can use half and half as a substitute for the combination of heavy cream and milk. If you only have evaporated milk, use half the amount and mix it with water to maintain the flavor and consistency.
- How should I store and reheat Alfredo sauce?
- Alfredo sauce can be stored in the refrigerator for up to three days or frozen for up to two months. When reheating, use a makeshift double boiler for best results, or microwave it gently. If the sauce becomes too thick when reheated, add a splash of milk or chicken broth to thin it out.
- How can I ensure my Alfredo sauce is creamy and not grainy?
- Use high-quality cheese blocks and shred them yourself to avoid the cellulose found in pre-shredded cheese, which can cause a grainy texture. Also, let the cheese reach room temperature before adding it to the sauce, and gradually mix it in while the sauce is warm but not excessively hot.
- Can I make Alfredo sauce ahead of time?
- Yes, Alfredo sauce can be prepared in advance and even frozen. The flour in the recipe helps maintain its consistency when cooled and reheated, making it a convenient option for meal prep.
Tips
- For a smoother and creamier sauce, shred your own cheese from blocks instead of using pre-shredded cheese, which can contain additives that affect melting.
- To prevent the sauce from becoming grainy, let the cheese come to room temperature and add it gradually to the sauce while it’s warm but not too hot.
- If you’re reheating the sauce, consider using a makeshift double boiler to bring it back to its original consistency. This method helps maintain the sauce’s texture.
- Experiment with different pasta types to find your favorite combination. While fettuccine is a classic choice, tortellini paired with vegetables like broccoli can make for a delightful twist.
Equipment
- Large Saucepan – For melting butter and cooking the sauce.
- Whisk – Essential for mixing the flour, cream, and milk smoothly.
- Garlic Press – If you prefer freshly minced garlic.
- Cheese Grater – For grating Parmesan and Romano cheese if you choose to buy blocks of cheese.
- Pasta Pot – For boiling the fettuccine.
- Double Boiler – Helpful for reheating the sauce to maintain its consistency.
