Copycat Olive Garden Fettuccine Alfredo Recipe 2024
There’s something truly special about Olive Garden’s Fettuccine Alfredo. It’s creamy, satisfying, and always hits the spot. But let’s be honest, we can’t always run to Olive Garden every time a craving hits. That’s why I’ve been on a mission to recreate that iconic dish right at home. After a lot of trial and error, I’ve finally nailed the Copycat Olive Garden Fettuccine Alfredo recipe. Trust me, once you make this, you’ll wonder why you ever bothered to go out for it!
Article Includes
Tips for the Perfect Alfredo Sauce
Use Fresh Ingredients
The key to a truly delicious Alfredo sauce lies in the quality of ingredients. Always opt for freshly grated Parmesan and Romano cheese instead of the pre-packaged, powdered variety. Fresh garlic also makes a huge difference in the overall flavor of the sauce. Using high-quality, real butter and heavy cream will add richness and depth that store-bought versions simply can’t match.
Don’t Rush the Process
Patience is critical when making Alfredo sauce. Allow the butter to melt slowly and give the cream enough time to simmer so it can thicken naturally. Adding the cheese too quickly can result in a grainy sauce, and nobody wants that. Take your time and stir continuously to ensure a smooth, velvety finish.
Copycat Olive Garden Fettuccine Alfredo
Equipment
- Large pot
- Large pan
- Wooden spoon or spatula
- Colander
- Cheese grater
- Measuring cups and spoons
- Chef’s knife
Ingredients
- 1 lb fettuccine pasta
- 1 cup unsalted butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated Romano cheese
- 4 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (optional for garnish)
Instructions
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
- Make the Alfredo sauce: In a large pan over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Incorporate the cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.
- Melt the cheese: Gradually add the grated Parmesan and Romano cheeses to the pan, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Season the sauce: Season with salt and pepper according to your taste preferences.
- Combine pasta and sauce: Add the cooked fettuccine pasta to the Alfredo sauce. Toss well to ensure every strand of pasta is well-coated with the creamy sauce.
- Serve immediately: Transfer the fettuccine Alfredo to serving plates. Garnish with chopped fresh parsley if desired and enjoy while hot.
