Alfredo Sauce

This copycat Olive Garden Alfredo Sauce recipe is easy to make with only five ingredients. Once you make it from scratch, you'll be hooked!

Course Sauces and Condiments

Cuisine Italian

Prep Time 3

Cook Time 7

Total Time 10

Servings servings

Calories 370kcal

Cut the parmesan wedge into cubes and process in a food processor until it turns into powdery, grated parmesan. Or use a hand-held fine grater.
Cut the butter into cubes. Warm the cubed butter and heavy cream in a saucepan over medium-low heat, stirring often, until the butter is melted.
Slowly add the freshly grated parmesan, about 1/4 cup at a time, stirring until combined before adding more.
Whisk in the garlic powder and black pepper.
Remove from heat and serve.
Store leftover alfredo sauce in an airtight container in the fridge for 4-5 days. Reheat slowly in a saucepan over low heat while stirring.

You can use 2 cups of store-bought freshly grated parmesan found in the deli department of the grocery store.

Prepare 16 ounces of fettuccine according to the instructions on the package. Drain and combine with the Alfredo sauce.

This recipe was adapted from one given to me by my cousin Erik.