Pesto Alfredo from Old Spaghetti Factory blends creamy Alfredo sauce with vibrant basil pesto, tossed with tender fettuccine noodles and topped with Parmesan cheese, delivering a rich and aromatic Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or saucepan
- Wooden spoon or silicone spatula
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Cheese grater
- Serving tongs
- Serving bowls/plates
Ingredients
- 1 lb (450g) fettuccine noodles
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 2/3 cup basil pesto
- 1/2 teaspoon garlic powder
- Salt
- Black pepper
- Fresh basil leaves (optional, for garnish)
- Extra Parmesan cheese (for serving)
When preparing Pesto Alfredo, choosing a high-quality basil pesto enhances the dish's vibrant flavor. Freshly grated Parmesan cheese provides a creamier texture and richer taste compared to pre-grated options. Using heavy cream with at least 36% fat content ensures a smooth and velvety Alfredo sauce. You should season the sauce carefully with garlic powder, salt, and black pepper to balance the richness without overpowering the basil's aroma. Pesto Alfredo from Old Spaghetti Factory copycat menu perfectly recreates this creamy and aromatic Italian classic for your homemade dinners.
Instructions
- Fill large pot with water and bring to a boil.
- Add salt to boiling water.
- Add fettuccine noodles to pot and cook until al dente according to package instructions.
- Drain noodles in colander and set aside.
- In large skillet or saucepan, melt unsalted butter over medium heat.
- Pour in heavy cream and stir with wooden spoon or silicone spatula.
- Heat mixture until steaming, but not boiling.
- Add grated Parmesan cheese and stir until melted and smooth.
- Stir in basil pesto and garlic powder until fully combined.
- Season sauce with salt and black pepper to taste.
- Add cooked fettuccine noodles to skillet.
- Toss noodles until fully coated with sauce.
- Transfer pasta to serving bowls or plates using serving tongs.
- Top with extra grated Parmesan cheese.
- Garnish with fresh basil leaves (optional).
- Serve immediately.
Substitution
The Pesto Alfredo from Old Spaghetti Factory copycat menu offers a creamy Alfredo sauce combined with flavorful basil pesto and tender fettuccine noodles. If fresh basil pesto is not available, you can substitute with store-bought pesto or a blend of fresh basil, garlic, pine nuts, and olive oil to maintain the authentic flavor. When heavy cream is unavailable, a mixture of milk and cream cheese can create a similarly rich texture, though it may be less silky. Use a large skillet over medium heat to gently melt butter and evenly blend the cream and cheese, avoiding curdling by stirring constantly with a wooden spoon. Your pasta should be cooked al dente according to package instructions to provide the ideal texture that holds the sauce beautifully.
Tips
Make sure to salt the boiling water generously before adding the fettuccine, as this enhances the pasta's flavor from within. When heating the cream and butter mixture, keep the temperature medium and avoid boiling to prevent curdling and maintain a smooth sauce. Toss your noodles thoroughly in the skillet to coat every strand with the rich Alfredo pesto sauce for the best texture and flavor balance. Before serving, season the sauce carefully with salt and pepper, since the Parmesan cheese already adds a salty dimension to the dish.
Nutritions
Pesto Alfredo combines heavy cream, butter, and Parmesan cheese to create a sauce rich in saturated fats and protein, providing a substantial source of energy and essential amino acids. The basil pesto adds antioxidants, vitamins A and K, and healthy fats from olive oil and pine nuts. Fettuccine noodles contribute complex carbohydrates for sustained energy release. To balance your meal, consider pairing it with a side of fresh vegetables or a light salad to increase fiber and micronutrient intake.
Storage
Store leftover Pesto Alfredo in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Consume within 3 to 4 days for optimal flavor and safety, reheating gently on the stove or microwave while stirring occasionally. Avoid freezing, as cream-based sauces like Alfredo can separate and lose their creamy texture when thawed.
Variation or Alternatives
You can substitute heavy cream with half-and-half or whole milk for a lighter Alfredo sauce, though the texture will be less rich. Swapping basil pesto with sun-dried tomato pesto introduces a tangy twist that pairs well with the creamy sauce. Try adding sauteed mushrooms or grilled chicken for extra protein and flavor. Consider using freshly minced garlic instead of garlic powder to enhance the depth of the dish.
Allergies
Pesto Alfredo contains common allergens such as dairy from heavy cream, butter, and Parmesan cheese, which may cause issues for those with lactose intolerance or milk allergies. Basil pesto often includes nuts, typically pine nuts, posing a risk to individuals with tree nut allergies. You should always check ingredient labels carefully and consult with restaurant staff if you have specific food sensitivities.
Why this recipe?
The Pesto Alfredo menu at Old Spaghetti Factory combines the rich, creamy texture of Alfredo sauce with the fresh, aromatic flavors of pesto, creating a unique and satisfying taste experience. The harmonious blend of basil, garlic, Parmesan, and butter offers a comforting yet vibrant meal that appeals to a wide range of palates. You will enjoy recreating this dish at home by customizing ingredient quality and adjusting flavors to your preference, yielding a fresher and more personalized version of the restaurant favorite. Copycat recipes provide a rewarding culinary challenge and an opportunity to impress friends and family with a beloved classic.