Alfredo Sauce

Olive Garden’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella, Gruyere, Gouda, or Asiago. You can also just use Parmesan.

• You can use half and half instead of half heavy cream/half milk.

• If you only have evaporated milk, just use half the amount of milk and replace the other half with water. You won’t compromise flavor or consistency by doing this in creamy sauces like this one.

A HISTORY STORY: Alfredo

Fettuccine all'Alfredo was created in 1914 by Alfredo Di Lelio, who had four years earlier opened a restaurant in Rome, Italy, under his first name on the Via della Scrofa. Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour.

According to many people, this dish made with creamy cheesy sauce and fettuccine pasta was actually born in Italy, precisely in Rome. However, the truth is that fettuccine alfredo didn't take off in Italy as it did in the US and there's only one place where you can find it: Alfredo restaurant, in Rome.

Ingredients

• 6 Tablespoons salted butter, high quality

• 1 Tablespoon garlic, minced

• 2 Tablespoons all-purpose flour

• 1 ½ cups heavy cream

• 1 ½ 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

Instructions

1. Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.

2. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.

3. Whisk in the flour and cook for 1 minute, stirring continuously.

4. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

5. Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.

6. Slowly stir in the cheese. Taste and season with salt/pepper if desired.

7. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.