Description
This Copycat Olive Garden Alfredo Sauce brings restaurant flavors to your kitchen!
Ingredients
Scale
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
- 1 cup freshly grated Romano cheese
- 1/4 teaspoon nutmeg
- 2 tablespoons cream cheese
- 16 ounces fettuccine pasta
- 1 tablespoon salt for pasta water
- 2 tablespoons chopped fresh parsley
Instructions
- Start by filling a large pot with water and bring it to a rolling boil. Once boiling, add in the tablespoon of salt to season the water, which enhances the flavor of the pasta. Add your fettuccine and cook it until al dente, which usually takes around 8 to 10 minutes.
- In a large skillet, set over medium-low heat, begin melting the unsalted butter slowly. Introduce the minced garlic to the skillet and sauté for about a minute until it becomes fragrant.
- Next, pour in the heavy cream while continuously whisking. Add garlic powder, salt, black pepper, and nutmeg to the cream and whisk until combined.
- Once the cream mixture has thickened slightly, lower the heat and gradually whisk in both the freshly grated Parmesan and Romano cheeses.
- For an added layer of creaminess, stir in the cream cheese until it’s fully incorporated.
- Add the drained fettuccine pasta directly to the skillet with the Alfredo sauce. Use tongs or a spatula to toss the pasta gently.
- Transfer your delicious fettuccine Alfredo to serving bowls and finish by garnishing with chopped fresh parsley and additional grated Parmesan cheese, as desired.
Notes
Make sure to use high-quality cheese for the best flavor; freshly grated cheese melts better and tastes superior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 600 per serving
- Sodium: 850 mg
- Protein: 18 g