Alfredo Fettuccine a La Olive Garden
Indulge in the creamy decadence of Alfredo Fettuccine a La Olive Garden, a homemade take on the classic restaurant favorite that's perfect for both weeknight dinners and special occasions. This rich and flavorful pasta dish features tender fettuccine noodles coated in a velvety sauce made with unsalted butter, heavy cream, and freshly grated Parmesan cheese. Infused with the subtle warmth of sautéed garlic and seasoned to perfection with salt and freshly ground black pepper, this recipe delivers the authentic taste of Alfredo sauce you crave. Quick to make in just 30 minutes, it's a stress-free way to elevate your dining experience. Garnished with a sprinkle of fresh parsley for a pop of color, this Alfredo fettuccine is best served hot and lovingly paired with a crisp green salad or warm garlic bread for a complete, comforting Italian feast.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 1 cup Unsalted butter
- 2 cups Heavy cream
- 2 cloves Garlic, minced
- 1.5 cups Parmesan cheese, freshly grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the heavy cream and stir well to combine. Cook for 3-4 minutes, stirring occasionally, until the cream is heated through but not boiling.
Gradually whisk in the freshly grated Parmesan cheese, one small handful at a time. Stir continuously to ensure the cheese melts smoothly and the sauce becomes creamy.
Season the Alfredo sauce with salt and freshly ground black pepper to taste. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Reduce the heat to low and add the cooked fettuccine to the skillet. Toss the pasta gently to coat evenly in the Alfredo sauce.
Remove from heat and transfer the Alfredo fettuccine to serving plates. Garnish with freshly chopped parsley for a touch of color and extra flavor, if desired.
Serve immediately while hot and enjoy your homemade Alfredo Fettuccine a La Olive Garden!
Nutrition Facts
Calories |
5134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.6 g | 464% | |
| Saturated Fat | 216.0 g | 1080% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.2 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3949 mg | 304% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
