Olive Garden Fettuccini Alfredo Copycat
Indulge in the creamy decadence of this Olive Garden Fettuccine Alfredo Copycat recipe, a homemade recreation of the restaurant classic that's perfect for any pasta lover. Featuring tender fettuccine coated in a luxuriously smooth sauce made from a blend of heavy cream, whole milk, and a duo of Parmesan and Romano cheeses, this dish is packed with authentic flavor. A touch of garlic adds aromatic depth, while a sprinkle of fresh parsley makes for a vibrant garnish. Ready in just 30 minutes, this easy recipe is ideal for a cozy dinner, offering all the comfort of your favorite Italian eatery right in your own kitchen. Serve this rich and satisfying pasta on its own or pair it with a crisp salad and warm breadsticks for a truly unforgettable meal. Perfect for date nights, family dinners, or special occasions!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 0.5 cup Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 2 cloves Garlic, minced
- 1 cup Grated Parmesan cheese
- 0.5 cup Grated Romano cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water.
Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet over medium heat, melt the unsalted butter.
Add minced garlic to the butter and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Reduce the heat to low and pour in the heavy cream and whole milk. Stir well, allowing the mixture to warm slowly.
Gradually add the grated Parmesan and Romano cheeses to the skillet, stirring continuously until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and ground black pepper. Taste and adjust seasoning as needed.
Add the cooked fettuccine to the skillet with the sauce, tossing until the pasta is completely coated. If the sauce is too thick, add some of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat, and let it sit for 1-2 minutes to allow the flavors to meld.
Serve the fettuccine alfredo immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.2 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1409 mg | 108% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 304 mg | 6% | |
*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.
