Olive Garden Alfredo Sauce
But after perusing thru my pantry, I found out that I had all of the elements to make the Olive Garden alfredo sauce proper at domestic. And pretty sufficient, it got here collectively in only 15 mins from begin to finish. It couldn’t be less difficult!
And as continually, the selfmade model actually knocked it out of the park. I become thoroughly happy, as I devoured approximately three servings of those. Then I ran four miles. It’s all approximately that balance, proper?
- 6 Tablespoons butter, high quality
- 1 Tablespoon garlic, minced
- 2 Tablespoons all-purpose flour
- 1.5 cups heavy cream
- 1.5 cups milk, any kind
- 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
- Parsley, to garnish
Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.
Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.
Slowly sprinkle in the cheeses, continuing to whisk.
Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still.
Garnish with chopped parsley, and serve!
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