Olive Garden Fettuccine Alfredo Recipe

5 from 10 votes

Olive Garden Fettuccine Alfredo Recipe

Olive Garden Fettuccine Alfredo Recipe delivers that famous, velvety sauce and tender pasta in just one simple pan in 20 minutes or less!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American, Italian, Vegetarian

Keyword: fettuccine alfredo recipe, Olive Garden Fettuccine Alfredo Recipe

Servings: servings

Author: Chelsea Lords

Cost: $6.86

Equipment

Large skillet or pot, see note 1

Ingredients

1 (16-ounce) package fettuccine plus 1 cup reserved pasta water
6 tablespoons unsalted butter cut into tablespoons
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 cup heavy cream
1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano, see note 2
Salt and pepper
Fresh parsley optional, for garnish

US - Metric

Instructions

Heads up: you'll need to save some pasta water before draining.
Grate block of Parmesan cheese on a microplane (very important) and measure then set aside.
Bring a large pot with 12 cups of water to a boil. Once boiling, add 1 tablespoon fine sea salt. Add the fettuccine and cook, stirring occasionally, until al dente according to package directions (use the lowest time listed). Before draining, reserve 1 cup of pasta water. Drain the pasta but do not rinse.
While the pasta cooks, melt the butter in a very large skillet or heavy pot over medium-high heat. Add onion powder and garlic powder. Cook for 30 seconds, stirring constantly, until fragrant. Pour in the cream, Italian seasoning, and salt and pepper (about 1/4 teaspoon each).
When the mixture reaches a gentle boil, reduce heat to medium-low. Simmer for 1–3 minutes, until the sauce thickens enough to coat the back of a spoon (see note 3).
Remove the pan from the heat. Stir in the grated Parmesan, a small handful at a time, until melted and mostly smooth.
Add the drained pasta to the sauce along with 1/2 cup of the reserved pasta water. Return the pan to medium heat. Toss gently with tongs for about 1 minute, until the sauce turns silky and coats the pasta. Add more pasta water as needed to loosen the sauce (see note 4).
Remove from heat and serve right away. Garnish with parsley and extra Parmesan and pepper if desired.

Video

Notes

Note 1: Use a very large skillet or pot so the pasta, sauce, and pasta water can be tossed easily. This helps the sauce turn smooth and glossy.

Note 2: Freshly grated Parmesan makes all the difference in this recipe. Do not use canned or pre-shredded cheese, or the sauce may turn clumpy. Using a microplane/zester, grate a block of Parmesan. For even more flavor use Parmigiano Reggiano.

Note 3: The sauce is ready when it coats the back of a spoon. Run a finger across the spoon. If the line stays clear, it’s thick enough.

Note 4: The sauce should be silky and cling to the pasta. If it looks thick or grainy, add a splash more pasta water and toss again.

Storage: Dish is best right after the sauce is emulsified, when it’s at its creamiest. Leftovers will thicken as they sit. Reheat gently with a splash of heavy cream or chicken broth to loosen the sauce. This dish does not freeze well.

Nutrition