Better Than Olive Garden Alfredo Sauce
Butter, cream, and two cheeses melt together in this thick, silky Alfredo sauce that coats every strand of pasta with the kind of indulgence that makes Italian restaurants nervous.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
25 minThis Alfredo sauce skips the flour and cornstarch shortcuts, relying instead on pure cream reduction and cheese emulsification to achieve that restaurant-quality cling.
Parmesan brings sharp, salty depth while mozzarella adds stretch and smoothness, creating a two-cheese system that’s greater than the sum of its parts.
Garlic and white pepper keep things interesting without overwhelming the dairy showcase.
Stir frequently or that cheese will seize up and turn grainy on you.
Pro Tips
- Use freshly grated Parmesan from a block because pre-shredded cheese contains anti-caking agents that make sauce gritty
- Add mozzarella at the very end when sauce is off heat to prevent it from turning stringy and separated
- Toss hot pasta directly in the sauce pan instead of spooning sauce over plated noodles so everything coats evenly
Ingredients
Directions
Melt butter in medium saucepan over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add the parmesan cheese and simmer sauce for 8 to 10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the mozzarella cheese and stir until smooth. STIR FREQUENTLY.
While sauce cooks, boil noodles for 7 to 10 minutes.
Place pasta on serving plates and spoon sauce over pasta.
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