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Nutrition Facts
Serving Size 1 (268g) Recipe makes 4 servings
Calories 1050
Calories from Fat 689		(65%)
Amount Per Serving		%DV
	Total Fat 76.6g	117%
	Saturated Fat 47.1g	235%
	Monounsaturated Fat 21.3g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 251mg		83%
Sodium 375mg		15%
Potassium 272mg		7%
Total Carbohydrate 68.7g		22%
	Dietary Fiber 2.8g	11%
	Sugars 2.0g
Protein 23.4g		46%
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Better Than Olive Garden Alfredo Sauce

Recipe #141983 | 25 min | 5 min prep | add private note

⁽¹⁴⁴⁾ RATE IT NOW Print Recipe

By: Parkers Mom
Oct 20, 2005

This is the best Alfredo sauce ever. This is several recipes combined into one. You can also add your choice of meat (chicken, shrimp or even crab). The closest OLIVE GARDEN is an hour away and I will never drive that far again just for Alfredo sauce. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Directions

1
Melt butter in medium saucepan over medium/low heat.
2
Add the garlic, cream, white pepper and bring mixture to a simmer.
3
Stir often.
4
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6
While the sauce cooks, boil noodles for 3-5 minutes.
7
Place pasta on serving plates and spoon sauce over pasta.

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Featured Reviews for This Recipe

From: mailbelle

On Oct 29, 2009

We enjoyed this on tortellini. Just like mine a teensy bit thicker though. Still, it was great!

0 people found this review helpful

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From: Chef #1168332

On Oct 26, 2009

I just made this recipe and it was kinda blah to me. I will try this again, however with some additions. I think I'll try it with more garlic and pepper and maybe a little bit of onion as well. Not bad, just not great.

0 people found this review helpful

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From: Chef #291560

On Jun 30, 2006

After makling this recipe for a couple months now, I have made a couple of tweaks in the recipe to create the PERFECT alfredo sauce. Firstly always use shredded parmesan, this may be harder to melt, so when I first put the cheese in, I take the heat up to a boil, then quickly reduce it so the cheese doesn't burn. Also I do not use the entire stick of butter, I take off about one tblsp. If not the sauce will not be thick enough. Last but not least, I add one tblsp. of sour cream. I also suggest using oragnic half and half as it has much more flavor. In my opinion this is the best alfredo sauce I've ever had, and my husband would have to agree!

51 people found this review helpful

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From: Chef #580576

On Sep 6, 2007

Absolutely DELICIOUS, simple to make and not time consuming! Tip: Don't use fresh mozzarella packed in water as the sauce will not thicken properly. Also, the sauce doesn't reheat very well (but is still tasty); the butter tends to separate from the cheese when reheating. BUT any leftover sauce chills nicely into a smooth consistency and is quite wonderful as a cheese spread the next day! I could not stop slathering it on my garlic bread! mmmmmm....

24 people found this review helpful

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