If you need a great Alfredo Sauce recipe, this copycat Olive Garden Alfredo Sauce recipe is the one you need. It's creamy, delicious, and made with heavy whipping cream and is perfect for a main or a side dish.
I love Angel Hair Pasta and the kids love Fetticinni so I set up a pasta bar along with protein in separate bowls much like a taco bar. Add Broccoli, spinach, or any veggie of your choice, and dinner is served!
You can also use this Alfredo sauce for making a none tomato-based pizza!
No need for egg yolks, or flour to thicken the sauce. The sauce will thicken and become creamy nicely with the heat, so this sauce is gluten-free.
Use a block of fresh Parmesan cheese you will grate. Pre-grated cheese has an anti-caking agent that may prevent the cheese from melting well.
Heat the butter and cream to where it bubbles before you add the cheese, this helps the sauce thicken, and it is at a high enough temperature the cheese will melt.
If you happen to have leftover sauce, do not store it with the pasta. The pasta will soak up the sauce. Store the sauce in its own airtight container. Reheating the sauce in a small saucepan over low temperature is best, the sauce melts due to the heat, you may need to add a tablespoon or two of heavy cream to thin out the sauce.
4 cups heavy cream
8 ounces butter
1 1/2 cups Parmesan cheese
1 teaspoon garlic puree or garlic powder
Parsley for garnishing, if desired
In a saucepan, cook garlic puree, in butter over medium heat.
Slowly add the cream once the garlic becomes fragrant.
When the butter and cream become bubbly, add Parmesan cheese, and stir.
Turn up the heat slightly and continue to stir. The sauce will thicken.