Fettuccine Alfredo from Olive Garden features tender fettuccine pasta tossed in a creamy, rich Parmesan cheese sauce, garnished with freshly cracked black pepper and parsley for a smooth, comforting Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups
- Measuring spoons
- Whisk
- Cheese grater
- Ladle (optional, for pasta water)
- Serving tongs
- Serving bowl or plate
Ingredients
- 12 oz (340g) fettuccine pasta
- 1/2 cup (1 stick, 113g) unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Using freshly grated Parmesan cheese is crucial for achieving the creamy texture and authentic flavor of Fettuccine Alfredo, as pre-grated cheese often contains additives that can affect melting. Unsalted butter allows you to control the saltiness of the sauce, so you can adjust seasoning to suit your taste. Heavy cream provides the rich, smooth consistency characteristic of this classic Italian dish, so using a high-fat content cream will yield the best results. It's important to reserve some pasta water when draining the fettuccine, as adding a bit of it helps emulsify the sauce and coat the pasta evenly. This Fettuccine Alfredo from Olive Garden copycat menu offers a deliciously smooth, comforting experience reminiscent of the original restaurant favorite.
Instructions
- Instructions:
- Bring a large pot of salted water to a boil.
- Add fettuccine pasta and cook until al dente according to package instructions.
- Reserve 1/2 cup pasta water, then drain pasta using the colander.
- In a large skillet over medium heat, melt the butter.
- Pour in the heavy cream and whisk to combine.
- Simmer the mixture for 2–3 minutes, stirring occasionally.
- Add in the grated Parmesan cheese, whisking until smooth and melted.
- Season with kosher salt and freshly ground black pepper.
- Add cooked fettuccine to the sauce, tossing to coat evenly.
- If needed, add reserved pasta water a little at a time for desired sauce consistency.
- Sprinkle with chopped fresh parsley.
- Serve immediately in a bowl or plate, using tongs.
Substitution
Fettuccine Alfredo from Olive Garden copycat menu relies on freshly grated Parmesan for authentic flavor, but you can substitute Pecorino Romano for a sharper taste if needed. If heavy cream is unavailable, combining whole milk with a bit of butter can create a similarly creamy texture, though it will be less rich. Use gluten-free or whole wheat fettuccine to accommodate dietary preferences without sacrificing much in the cooking process. Reserve some pasta water before draining to loosen the sauce if it becomes too thick during tossing. Your gentle stirring with a wooden spoon will help the sauce cling beautifully to the pasta for a silky finish.
Tips
When cooking the fettuccine, be sure to salt the boiling water generously to enhance the pasta's flavor. Reserve the pasta water before draining, as its starch content helps achieve the perfect sauce consistency when combined with the Alfredo sauce. Melt the butter gently and whisk continuously when adding heavy cream and Parmesan cheese to prevent curdling and ensure a smooth sauce. Your freshly grated Parmesan cheese is essential for that authentic, rich flavor--avoid pre-grated options that may contain anti-caking agents affecting texture.
Nutritions
Fettuccine Alfredo is a high-calorie dish rich in fats and proteins, primarily from the butter, heavy cream, and Parmesan cheese. One serving typically contains about 700-900 calories, with a significant portion coming from saturated fats and dairy-based proteins that support muscle repair and energy. The pasta contributes complex carbohydrates for sustained energy, while the fresh parsley adds a small boost of vitamins and antioxidants. Your meal will offer a comforting blend of macronutrients but should be enjoyed in moderation if you are monitoring calorie or fat intake.
Storage
Store leftover Fettuccine Alfredo in an airtight container to maintain its creamy texture and prevent drying out. Refrigerate for up to 3 days and reheat gently on low heat with a splash of cream or milk to restore sauce consistency. Your pasta will stay flavorful and smooth with proper cooling before refrigeration to avoid bacterial growth.
Variation or Alternatives
Swap fettuccine with linguine or tagliatelle for a slightly different texture while maintaining the classic feel. Use half-and-half instead of heavy cream to reduce richness without compromising creaminess. Incorporate minced garlic sauteed in butter before adding cream for an extra depth of flavor. You can also add cooked chicken or sauteed mushrooms to make the dish more substantial and varied.
Allergies
Fettuccine Alfredo contains common allergens such as dairy from butter, heavy cream, and Parmesan cheese, which may cause reactions in individuals with lactose intolerance or milk allergies. The pasta typically contains wheat, posing a risk for those with gluten sensitivities or celiac disease. Your allergy concerns should always be addressed by checking ingredient labels and consulting with the restaurant to ensure safe dining.
Why this recipe?
Olive Garden's Fettuccine Alfredo is beloved for its creamy, rich sauce perfectly coating tender fettuccine pasta, creating a comforting and indulgent dining experience. The dish features high-quality ingredients like Parmesan cheese, butter, and heavy cream, delivering a luxurious flavor that appeals to a wide range of palates. Attempting a copycat recipe allows you to recreate this iconic taste at home, customizing the richness and seasoning to your preference while saving on restaurant prices. Your homemade Fettuccine Alfredo can provide a satisfying, restaurant-quality meal tailored exactly to your cravings.