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Olive Garden Alfredo Sauce

This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to a quarter of the recipe. Easy and much better than jarred sauce. You can make the sauce in the time it takes to boil up a pound of pasta. Serves 4.

Ingredients:

1 clove garlic, minced or puree

1 stick butter

2 cups heavy cream

4 oz Parmesan, grated

1 oz Fontina, grated (sub. cream cheese in a pinch)

1/4 tsp salt

1/2 tsp black pepper

Directions:

1. In a heavy pan, saute garlic in a little butter until starting to color. Add the rest of the butter and melt. Add the cream and milk and heat to a simmer on medium, stirring occasionally. Add cheeses and seasonings, Stir on med-high until sauce thickens. Don't allow to boil. Turn off heat and continue to stir occasionally until pasta is done. It thicken further as it cools a little.

Notes:

To make Herbed Alfredo Sauce: Stir in a tablespoon of pesto. Can easily add cooked chicken and par-boiled broccoli at the end.

Comments:

48park

1 yr ago

I made this in a pinch tonight for a vegetarian dinner guest. My husband even volunteered to try it since it didn't "come from a jar or a restaurant" - I didn't mention the name of the recipe hid the print out. It was incredibly straightforward and was ready before my fettuccine was.

matriarchy

1 yr ago

I'm so glad! I found it very easy, too. Restaurants make it sound difficult, but it's just simple ingredients and some stirring.

cakramer42

31 days ago

I'd like to try this recipe since my wife loves the OG alfredo sauce! You mention milk in the directions, but it's not in the ingredients. Should milk be included? Thanks.