Copycat Olive Garden Fettuccine Alfredo
Silky, restaurant-style fettuccine tossed in a rich Parmesan cream sauce. Comforting, simple, and ready in minutes.
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Servings:
Ingredients
Main Ingredients
- 12 oz fettuccine pasta
- 6 tbsp unsalted butter
- 2 tsp minced garlic
- 1.25 cup heavy cream
- 1.5 cup finely grated Parmesan cheese
- 0.25 cup finely grated Romano cheese optional, for a sharper bite
- 0.75 tsp kosher salt plus more for pasta water
- 0.5 tsp freshly ground black pepper
- 0.13 tsp ground nutmeg a pinch
- 2 tbsp chopped fresh parsley for garnish
- 0.5 cup reserved pasta cooking water use as needed to loosen sauce
Instructions
Preparation Steps
- Boil fettuccine in well-salted water until al dente. Reserve 1/2 cup cooking water, then drain.
- Melt butter in a large skillet over medium-low heat. Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in heavy cream and bring to a gentle simmer. Cook, stirring, until slightly thickened, 3 to 4 minutes.
- Take the pan off heat. Gradually whisk in Parmesan and Romano until smooth and creamy.
- Season the sauce with salt, black pepper, and a pinch of nutmeg.
- Add the hot pasta to the pan and toss to coat, splashing in reserved water until glossy and silky.
- Return to low heat for 1 minute, stirring until the sauce clings. Finish with parsley and serve right away.
Notes
For a heartier version, fold in sliced grilled chicken or sautéed shrimp. Add steamed broccoli for color and crunch. Leftovers reheat best on low with a splash of milk or pasta water to loosen the sauce.
This recipe is an original creation inspired by classic Copycat Olive Garden Fettuccine Alfredo flavors. All ingredient ratios and instructions are independently developed.