Better-Than-Olive Garden Alfredo Sauce

This Olive Garden Alfredo sauce is better than the famous Italian restaurant chain's version. Alfredo sauce has always had my heart, whether chicken Alfredo or fettuccine Alfredo. This is a simple and basic recipe for Italian starters. Sprinkle some freshly chopped parsley over your plate for an added touch. Enjoy!

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 3645.6 kcal

Equipment

1 Medium Saucepan For preparing the Alfredo sauce
1 Large Pot For cooking the pasta
1 Whisk or Heatproof Spatula For stirring and ensuring a smooth sauce
1 Measuring Cups/Spoons For accurate ingredient measurement

Ingredients

Main

3 tablespoons sweet butter
2 tablespoons olive oil
2 cups heavy whipping cream
2 cloves garlic minced
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
1 12 ounce package angel hair pasta

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes. Dotdash Meredith Food Studios
Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes. Dotdash Meredith Food Studios
Add mozzarella cheese; cook and stir until melted, about 5 minutes. Dotdash Meredith Food Studios
While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta. Allrecipes Magazine

Notes

1. For the smoothest, richest Alfredo, always use freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty or prevent proper emulsification. 2. Maintain a medium-low heat throughout the sauce preparation. High heat can cause the cream to scorch or the cheese to seize, resulting in a broken or lumpy sauce. 3. Timing is crucial: start your pasta water and cook the pasta during the final stages of the sauce. This ensures both components are hot when combined, allowing the sauce to cling beautifully to the noodles. 4. A tiny pinch of freshly grated nutmeg can elevate the flavor profile, subtly enhancing the creaminess without overpowering the dish. 5. Taste and adjust seasoning, especially salt, after both cheeses are incorporated, as they contribute significant salinity.