Description
A rich, creamy copycat of Olive Garden’s fettuccine alfredo sauce—made with butter, garlic, cream, milk, and parmesan, ready in about 20 minutes.
Ingredients
- 6 tablespoons salted butter
- 1 tablespoon minced garlic
- 2 tablespoons all‑purpose flour
- 1¼ cups heavy whipping cream
- 1½ cups whole milk
- 1 cup freshly shredded Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 16 ounces fettuccine pasta
- Fresh parsley, finely chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic, garlic powder, and salt; whisk to combine.
- Sprinkle in the flour, whisking to incorporate. Then slowly add the heavy cream and whole milk, continuing to whisk.
- Bring the sauce to a boil, then reduce heat to low and simmer for 2‑3 minutes, whisking occasionally.
- Whisk in the shredded Parmesan cheese until the sauce thickens and becomes smooth.
- Toss the cooked pasta in the sauce (using tongs helps). Garnish with fresh parsley and serve immediately.
Notes
- If the sauce becomes too thick, thin it with ¼ to ½ cup of milk (or reserved pasta water).
- Use freshly grated Parmesan for best melting and flavor; pre‑shredded cheese often has additives that affect texture.
- Allow cold cheese to come to room temperature before adding to avoid graininess.
- You can store leftover sauce in the refrigerator for up to 6 days.
- Freezer‑friendly: freeze in a freezer‑safe container for up to 6 months. Thaw in fridge before using.
- To reheat, gently warm over low heat, adding a splash of milk or chicken broth if needed to loosen the texture.
Nutrition
- Calories: 677 kcal
- Sugar: 5 g
- Sodium: 622 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 179 mg
