Carrabba's Alfredo Sauce Recipe

If you’ve ever dined at Carrabba’s Italian Grill, you know how indulgent their Alfredo sauce is — creamy, rich, and full of flavor.

After many attempts in my kitchen, I have successfully recreated this iconic sauce, and I’m excited to share my perfected recipe with you. Let’s bring a piece of Carrabba’s to your home kitchen!

Ingredients

• 2 tablespoons unsalted butter

• 2 cloves garlic, finely minced or grated

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese (high quality recommended)

• 1/4 teaspoon ground white pepper (or black pepper)

• Salt to taste

• 1/4 teaspoon nutmeg (optional, for added depth)

• Fresh parsley, chopped (optional, for garnish)

Kitchen Equipment Needed

• Medium-sized saucepan

• Wooden spoon or silicone spatula

• Whisk

• Measuring cups and spoons

• Garlic press (optional)

• Microplane or fine grater

• Cutting board and knife

How to Make Carrabba's Alfredo Sauce?

1. Melt the Butter: In a medium-sized saucepan, melt the butter over medium heat. Be careful not to let it brown.

2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant. Keep stirring to prevent the garlic from burning.

3. Add Heavy Cream: Slowly pour the heavy cream into the saucepan while whisking. Bring the mixture to a gentle simmer (do not boil).

4. Incorporate the Cheese: Gradually whisk in the freshly grated Parmesan cheese. Stir continuously until the cheese melts completely and the sauce thickens.

5. Season the Sauce: Add the ground white pepper, a pinch of salt, and nutmeg if using. Stir well to combine and taste the sauce, adjusting the seasoning.

6. Simmer: Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally. The sauce will continue to thicken as it cooks.

7. Serve: Remove from heat and serve immediately over your favorite pasta, chicken, or seafood. Garnish with chopped parsley for a fresh touch.

How to Store Leftover?

• Refrigeration: Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore its creamy texture.

• Freezing: Alfredo sauce doesn’t freeze well due to its dairy content. It may separate when thawed.

FAQs

Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan is best for achieving the authentic creamy texture. Pre-grated cheese often contains additives that prevent it from melting smoothly.

Can I substitute heavy cream with milk?

For the rich, creamy consistency of Carrabba’s Alfredo sauce, heavy cream is ideal. You can use whole milk as a lighter alternative, but you may need to thicken it with a bit of flour or cornstarch.

How do I prevent the sauce from curdling?

Always cook the sauce on medium to low heat and avoid boiling it. Gradual heating ensures a smooth consistency.

Conclusion

Give this recipe a try and let me know how it turns out! Trust me, once you taste it, you’ll never go back to store-bought Alfredo sauce again.