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Olive Garden Fettuccine Alfredo

Helen T. Patterson
Recreate the classic, creamy Fettuccine Alfredo from Olive Garden in your own kitchen!
This indulgent pasta dish features velvety Alfredo sauce made with butter, heavy cream, and freshly grated Parmesan cheese.
Perfect for a cozy dinner or special occasion, this recipe will impress everyone at the table with its rich flavor and smooth texture.
Nutrition Facts (Per Serving)
Calories: 850, Total Fat: 56g, Saturated Fat: 34g, Cholesterol: 180mg, Sodium: 620mg, Total Carbohydrates: 60g, Dietary Fiber: 2g, Sugars: 3g, Protein: 20g, Calcium: 30% DV, Iron: 10% DV
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 800 kcal

Equipment

  • Large Pot (for boiling pasta) – 1 (3-5 quarts)
  • Large Skillet or Saucepan (for making the sauce) – 1 (12-inch or similar size)
  • Colander (for draining pasta) – 1
  • Grater (for fresh Parmesan) – 1
  • Wooden Spoon or Tongs (for tossing pasta and sauce) – 1

Ingredients
  

  • 1 lb 16 oz Fettuccine pasta (fresh or dry)
  • 1/2 cup 1 stick Unsalted butter
  • 1 and 1/2 cups 12 oz Heavy cream
  • 1 cup about 4 oz Freshly grated Parmesan cheese
  • 2 cloves Garlic minced
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black pepper freshly ground, or to taste
  • Pinch Nutmeg optional
  • 1 tablespoon Fresh parsley chopped, optional for garnish

Instructions
 

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
    Add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes for fresh pasta.
    Reserve about 1/2 cup of pasta water, then drain the pasta.

Make the Alfredo Sauce:

  • In a large skillet, melt the butter over medium heat.
    Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
    Pour in the heavy cream and bring the mixture to a gentle simmer.
    Let it cook for 3-5 minutes, stirring occasionally until it thickens slightly.

Add the Cheese:

  • Slowly stir in the freshly grated Parmesan cheese, a little at a time, until fully incorporated and the sauce becomes smooth.
    If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.

Season the Sauce:

  • Add salt, pepper, and a pinch of nutmeg (optional).
    Taste and adjust seasoning as needed.

Combine Pasta and Sauce:

  • Add the drained fettuccine to the skillet with the Alfredo sauce.
    Toss the pasta until every strand is coated with the creamy sauce.
    If the sauce is too thick, add more pasta water to help it coat the pasta smoothly.

Serve:

  • Garnish with fresh parsley and additional grated Parmesan cheese, if desired. Serve immediately and enjoy!

Notes

  • Fresh vs. Dry Pasta: Fresh fettuccine pasta tends to absorb sauce better and gives a softer texture, but dry pasta will also work perfectly.
  • Cheese Quality: For the best flavor and texture, always use freshly grated Parmesan cheese rather than pre-grated varieties.
  • Make it Lighter: For a lighter version, you can substitute the heavy cream with half-and-half, though the sauce won’t be as thick and creamy.
  • Storing Leftovers: Store leftover Fettuccine Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a bit of cream or pasta water to restore the sauce’s consistency.
Keyword Olive Garden Fettuccine Alfredo