Copycat Olive Garden’s Alfredo Sauce
Ingredients:
6 tablespoons salted butter, high quality
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups whole milk (1% or 2% can be used if needed)
½ cup Parmesan cheese, grated and at room temperature
½ cup Romano cheese, grated and at room temperature
Salt and black pepper, to taste
1 lb fettuccine
Fresh parsley, for garnish
Directions:
Cook the fettuccine according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the heavy cream and milk. Stir constantly until the mixture begins to thicken.
Add the grated Parmesan and Romano cheeses, stirring until melted and the sauce is smooth.
Season with salt and black pepper to taste.
Toss the cooked fettuccine in the Alfredo sauce, coating the pasta evenly.
Garnish with fresh parsley and serve hot.
Servings: 4-6
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