Why is Olive Garden’s Alfredo so good?

It’s creamy, salty, and loaded with garlic and butter—basically a flavor bomb. But they also use heavy cream and lots of parmesan, just like this Gordon Ramsay Alfredo Sauce Recipe . The difference? At home, you control the salt, the creaminess, and the real-deal ingredients.

How to make white sauce Gordon Ramsay-style?

Start with cream, not a flour base like béchamel. Ramsay’s white sauce—especially in this Alfredo version—is built on simplicity: heavy cream, fresh Parmesan, salt, and pepper. No butter, no shortcuts, just creamy perfection.

What is the difference between Alfredo sauce and fettuccine sauce?

Technically, they’re often the same in the U.S. But traditionally, Alfredo is just butter and Parmesan tossed with pasta. The Gordon Ramsay Alfredo Sauce Recipe takes a richer route with cream for a smoother, restaurant-style finish. Fettuccine Alfredo just means you’re serving the sauce with that wide, flat pasta.

What to add in Alfredo sauce to make it taste better?

Try a pinch of nutmeg, a splash of white wine, or garlic oil. Truffle oil adds depth, while lemon zest gives it brightness. You can also mix in sautéed mushrooms or grilled chicken for heartiness. Want more cozy flavor pairings? Our Gordon Ramsay Cauliflower Cheese is a warm and cheesy side that complements Alfredo beautifully.

Gordon Ramsay Alfredo Sauce: 5 Easy Step Creamy Dinner Win

Name: Gordon Ramsay Alfredo Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup heavy whipping cream (240 ml); 1 cup finely grated Parmesan cheese (about 100 g); 1 teaspoon salt (5 g); ⅛ teaspoon freshly ground black pepper or white pepper (1 g)

Gordon Ramsay Alfredo Sauce Recipe

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This Gordon Ramsay Alfredo Sauce Recipe is rich, cheesy, and downright comforting. Made with just cream, fresh parmesan, and a sprinkle of salt and pepper, it’s ready in under 15 minutes and perfect for coating any pasta. Say goodbye to store-bought jars—this homemade version is silkier, bolder, and way more satisfying.

Author: RAMSAY
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 cup heavy whipping cream (240 ml)
1 cup finely grated Parmesan cheese (about 100 g)
1 teaspoon salt (5 g)
⅛ teaspoon freshly ground black pepper or white pepper (1 g)

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Instructions

Warm the Cream: Pour the cream into a medium skillet over medium heat. Let it heat slowly—just until it starts to bubble around the edges.
Add the Parmesan: Reduce the heat to low and begin adding the cheese in small batches, stirring constantly so it melts smoothly.
Simmer and Stir: Let the sauce gently simmer on low for about 10 minutes. Stir frequently to avoid clumps or sticking. It should thicken into a smooth, glossy sauce.
Season and Taste: Stir in the salt and pepper. Taste the sauce before adding the full amount—some Parmesans are saltier than others.
Serve Immediately: Toss with hot pasta and serve right away while it’s still warm and velvety.

Notes

Freshly grated parmesan melts better than pre-packaged shreds.
Keep the heat low to prevent the sauce from separating or turning grainy.
If it thickens too much, add a splash of cream or milk to loosen it up.
This sauce is best enjoyed fresh—straight off the stove and onto the plate.

Find it online: https://cookingwithramsay.com/gordon-ramsay-alfredo-sauce-recipe/