Name: Copycat Olive Garden Fettuccine Alfredo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 lb fettuccine pasta; 1/2 cup unsalted butter; 1 tsp grated garlic (about 2 cloves); 2 tbsp all-purpose flour; 2 1/2 cups heavy cream; 1 1/2 cups pre-shredded Parmesan cheese [1 (5-ounce) container]; 1 tsp table salt; 1/2 tsp black pepper; Chopped fresh parsley (garnish)

Ingredients

6 serv.

1 lb fettuccine pasta
1/2 cup unsalted butter
1 tsp grated garlic (about 2 cloves)
2 tbsp all-purpose flour
2 1/2 cups heavy cream
1 1/2 cups pre-shredded Parmesan cheese [1 (5-ounce) container]
1 tsp table salt
1/2 tsp black pepper
Chopped fresh parsley (garnish)

Instructions

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1 Bring a large pot of water to a boil over high heat. As soon as the water comes to a boil, add the pasta and cook according to package directions for al dente. Drain the pasta in a colander placed in the sink and set it aside.
2 While pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic, and cook until fragrant and the butter is bubbly, 1 to 2 minutes. Whisk in the flour and cook until slightly thickened and the mixture smells nutty, 2 to 3 minutes. Gradually whisk in the heavy cream, about 3/4 cup at a time, whisking constantly until smooth after each addition. Allow the sauce to come to a simmer, then remove from heat. Off the heat, gradually whisk in Parmesan cheese, salt, and pepper.
3 Add the cooked pasta to the sauce, and toss until evenly coated. Garnish with parsley if you'd like and serve warm. Love the recipe? Leave us a review and stars below!