This copycat Olive Garden Alfredo Sauce recipe is rich, creamy, and irresistibly cheesy. With a smooth blend of butter, heavy cream, Parmesan, and Romano cheese, this homemade sauce captures the exact taste and texture of the restaurant classic.
Sauce:
½ cup unsalted butter
2 cups heavy cream
3 cloves garlic, minced
2 oz cream cheese (optional, for extra creaminess)
1 cup freshly grated Parmesan cheese
½ cup grated Romano cheese
Salt and black pepper, to taste
Pasta:
1 lb fettuccine or pasta of your choice
Salt for pasta water
Bring a large pot of water to a boil.
Add salt generously to the water.
Cook 1 pound of fettuccine according to package instructions until al dente.
Drain the pasta and set aside.
In a medium saucepan over medium heat, melt ½ cup butter.
Add 3 cloves minced garlic and sauté for 1–2 minutes until fragrant (do not brown).
Add 2 cups heavy cream and bring to a gentle simmer.
If using, stir in 2 oz cream cheese until melted and fully combined.
Reduce heat to low.
Gradually whisk in 1 cup Parmesan and ½ cup Romano cheese.
Continue whisking until the sauce is smooth and creamy.
Taste the sauce and add salt and freshly ground black pepper as needed.
Let the sauce simmer on low heat for 5–10 minutes, stirring occasionally, until slightly thickened.
Add cooked pasta to the sauce.
Toss well until pasta is evenly coated with the Alfredo sauce.
Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
Cream Cheese is optional but recommended for a creamier, more stable sauce.
Always use freshly grated cheese for a smoother sauce—pre-shredded cheese may not melt properly.
Avoid overheating the sauce to prevent curdling or grainy texture.
This sauce can be made ahead and reheated gently with a splash of cream or milk.
Find it online: https://claradelish.com/olive-garden-alfredo-sauce/