Copycat Olive Garden Alfredo Sauce

Ingredients:

6 tablespoons salted butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1¼ cups heavy whipping cream
1½ cups whole milk
1 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
16 ounces fettuccine
Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine according to package directions in salted water until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
3. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to create a smooth roux.
4. Slowly pour in the heavy cream while whisking to prevent lumps. Add the milk and continue whisking until smooth.
5. Bring the mixture to a gentle simmer, stirring frequently. Cook for 3 to 5 minutes, or until the sauce begins to thicken.
6. Stir in the Parmesan cheese, garlic powder, and salt. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
7. Add the cooked fettuccine to the sauce and toss until well coated. If the sauce is too thick, add a splash of reserved pasta water or milk to reach your desired consistency.
8. Garnish with freshly chopped parsley and additional Parmesan if desired. Serve immediately.

Tips for the Best Alfredo Sauce

• Use freshly grated Parmesan for the smoothest texture and best flavor.
• Keep the heat moderate to prevent the sauce from separating.
• Serve immediately for the creamiest consistency.