Description
This Olive Garden Alfredo recipe delivers a rich and creamy homemade version of the classic fettuccine Alfredo that you can easily prepare at home. Featuring tender fettuccine pasta coated in a velvety sauce made from butter, heavy cream, and freshly grated Parmesan cheese, this dish is perfect for a comforting dinner. Simple seasoning with garlic powder, black pepper, and salt perfectly complements the creamy texture, creating an indulgent Italian-American favorite that’s quick to make and perfect for pairing with salads, garlic bread, or a crisp white wine.
Ingredients
Scale
For the Pasta
- 8 oz fettuccine pasta
- Salt (for boiling water, to taste)
For the Alfredo Sauce
- 1/2 cup unsalted butter (1 stick)
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt (to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Once done, drain and set aside to prepare for mixing with the sauce.
- Make the sauce: In a large skillet over medium heat, melt the unsalted butter. Once melted, pour in the heavy cream and stir gently, bringing the mixture to a simmer without boiling to prevent curdling.
- Season the sauce: Add garlic powder, black pepper, and salt to taste into the cream and butter mixture. Stir well to evenly distribute the seasoning and enhance flavor.
- Add the cheese: Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth, thickened, and velvety, ensuring the cheese fully melts without clumps.
- Combine pasta and sauce: Add the cooked fettuccine to the skillet, tossing gently but thoroughly to ensure each noodle is evenly coated with the creamy Alfredo sauce for uniform flavor.
- Serve immediately: Plate your creamy fettuccine Alfredo while hot. Optionally, garnish with extra freshly grated Parmesan cheese for added richness and presentation.
- Suggested pairings: Serve with a fresh garden salad dressed with a light vinaigrette to balance richness, warm garlic bread perfect for dipping, and consider a chilled glass of Pinot Grigio to complement the dish’s creamy flavors.
- Tips for perfection: Use freshly grated Parmesan for best melt and texture. Simmer sauce gently to avoid breaking. Taste and adjust seasoning before serving. Cook pasta al dente to maintain texture and prevent mushiness.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 1 month. Reheat gently on stovetop over low heat adding a splash of cream or milk to restore creaminess. Avoid microwaving to prevent sauce texture degradation.
Notes
- Always use freshly grated Parmesan cheese for a smoother, creamier sauce.
- Do not let the sauce boil to avoid separating or curdling the cream.
- Adjust salt and pepper according to your taste preference before serving.
- Cook pasta until just al dente to hold up well when tossed in the sauce and prevent sogginess.
- Leftovers can be stored refrigerated for up to three days or frozen for a month.
- Reheat gently on the stovetop with a splash of cream or milk to maintain sauce consistency rather than microwaving.
