Copycat Olive Garden Fettuccine Alfredo
Rating
The secret to Copycat Olive Garden Fettuccine Alfredo is fresh Parm and garlic.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Move pasta to a bowl and garnish with freshly grated parm and parsley.
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