Copycat Olive Garden Fettuccine Alfredo

Copycat Olive Garden Fettuccine Alfredo


The secret to Copycat Olive Garden Fettuccine Alfredo is fresh Parm and garlic.
  • 1 lb. fettuccine
  • 3 cloves garlic, finely grated
  • 1 tsp. freshly ground black pepper, plus more for taste
  • 8 tbsp. butter, divided and cut into small cubes
  • 1 c. heavy cream
  • ½ c. parmesan, grated plus more for serving
  • Kosher salt
  • Freshly chopped parsley, for garnish
  1. Follow instructions to cook fettuccine subtracting about 2 minutes from the cook time to ensure the pasta is al dente (it will cook further in the sauce). Reserve about 1 cup of the pasta water.
  2. While the pasta cooks, in a large skillet over medium heat melt 1 tbsp of butter. Add grated garlic and black pepper and cook for 2 minutes, stirring frequently, until the garlic is fragrant and the pepper is lightly toasted.
  3. Whisk in heavy cream and the rest of the butter. Bring the cream mixture to a simmer and let reduce over medium for 2 to 3 minutes or until the sauce has thickened slightly.
  4. When the pasta is fairly al dente add parmesan and cooked fettucine to the skillet and toss until the cheese is melted and the pasta is fully coated. Add ¼ cup of the pasta water and simmer for an additional minute tossing until the sauce is glossy and cohesive. Keep in mind the sauce may still look a little loose but it will thicken as it cools. If the sauce is still too thin, add more pasta water, ¼ cup at a time (the starch in the water will thicken the sauce). Season to taste with salt and pepper.
  5. Move pasta to a bowl and garnish with freshly grated parm and parsley.

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