Olive Garden Alfredo
Ingredients:
1/2 cup butter (1 stick)
1 tablespoon garlic, minced
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 cup freshly grated Romano cheese
Salt and black pepper, to taste
1 pound fettuccine pasta
1/4 cup fresh parsley, chopped (optional)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant (be careful not to burn the garlic).
Add the Cream:
Slowly stir in the heavy cream, reducing the heat to low. Simmer the mixture for 3-4 minutes, allowing it to thicken slightly while stirring occasionally.
Incorporate the Cheese:
Gradually add the Parmesan and Romano cheeses, stirring constantly until the cheese has melted and the sauce is smooth and creamy.
Season the Sauce:
Season the Alfredo sauce with salt and freshly ground black pepper to taste. Keep stirring the sauce to avoid any cheese clumps and ensure a smooth texture.
Combine the Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing the pasta until it’s fully coated in the creamy sauce. If the sauce is too thick, you can add a splash of pasta water to reach the desired consistency.
Garnish and Serve:
Garnish with fresh parsley if desired and serve the Alfredo pasta immediately while it’s still hot and creamy.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Servings: 4-6