Copycat Olive Garden Alfredo sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt & Sauté: Melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to brown it.

Step 2

Make the Roux: Whisk in the flour and cook for 1 minute while stirring continuously to remove the raw flour taste.

Step 3

Add Liquids: Gradually whisk in the heavy cream and whole milk in small splashes until completely smooth. Bring the mixture to a gentle simmer over medium-low heat.

Step 4

Melt the Cheese: Reduce the heat to low. Gradually stir in the grated Parmesan and Romano cheeses until fully melted and smooth.

Step 5

Season & Finish: Season with salt and pepper to taste. Remove from heat and toss with 1 lb of freshly cooked fettuccine.

Step 6

Tip: Shred the Parmesan and Romano from whole blocks yourself. Pre-shredded bagged cheeses contain anti-caking coatings that can prevent the sauce from melting smoothly.