In just 20 minutes, you can recreate Olive Garden’s famous Alfredo sauce. For a quick and simple meal the whole family will enjoy, toss it with fettuccine.
The Alfredo sauce at Olive Garden is traditionally made with Parmesan and Romano cheeses, but you can also use other cheeses like Mozzarella, Gruyere, Gouda, or Asiago if you’d like. Parmesan cheese can be used instead.
The combination of heavy cream and milk is optional; half and half can be used instead.
-If you only have evaporated milk, you can substitute half of the milk for water and still get the desired result. In a sauce with a creamy texture like this, you won’t lose any flavor or consistency by doing this.
Ingredients :
(6 tbsp) of good quality butter
1 minced garlic clove in a table spoon
Amount: 2 tbsp. all-purpose flour
1.5 cups of the thick stuff
One and a half cups of milk
Parmesan cheese, half a cup, grated, room temperature
Grated Romano cheese equaling half a cup, room temperature
Black pepper and salt, to taste
Fettuccine, 1 pound
To adorn with parsley
Instructions:
Prepare fettuccine as directed on the package. Get started on the sauce while the water heats up.
Butter should be melted in a large saucepan over low to medium heat. Stir in the garlic, and cook for a further minute.
The flour should be whisked in. Whisk constantly as you add the heavy cream, then the milk.
When the sauce starts to bubble, turn the heat down to low. As it cooks, it will thicken even more.
Using a sieve, gradually sift in the cheeses while whisking.
When the pasta is done cooking, drain it and add it to the sauce, stirring gently until everything is coated. The sauce will thicken even further as the pasta soaks it up.
Sprinkle some chopped parsley on top and serve.