Olive Garden Alfredo Sauce
By Stephanie · thecozycook.com
6
A creamy Alfredo sauce of butter, garlic, and a roux enriched with heavy cream, milk, and Parmesan and Romano cheeses, tossed with fettuccine.
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| prepBoil water for fettuccine according to package instructions | ||||||||
| 85 g salted butter (high quality) | Melt butter, cook garlic 1 min | Whisk in flour, cook 1 min | Add cream & milk in splashes, stirring | Simmer until thickened | Reduce heat to low, stir in cheeses | Season with salt & pepper to taste | Drain pasta, combine with sauce | Garnish with parsley & serve |
| 1 tablespoon minced garlic | ||||||||
| 15 g all-purpose flour | ||||||||
| 360 ml heavy cream | ||||||||
| 360 ml whole milk (1% or 2% can be used if needed) | ||||||||
| 50 g Parmesan cheese (grated, at room temperature) | ||||||||
| 50 g Romano cheese (grated, at room temperature) | ||||||||
| Salt and black pepper (to taste) | ||||||||
| 450 g fettuccine | ||||||||
| Parsley (to garnish) | ||||||||
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