Ingredients for Alfredo Fettuccine A La Olive Garden
- 8 ounces cream cheese, softened
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup (1 stick) unsalted butter
- Milk
- 1/4 teaspoon freshly grated nutmeg
- 1 pound dry fettuccine
- extra Parmesan cheese (for garnish)
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How to Make Alfredo Fettuccine A La Olive Garden
- Melt 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat.
- Add 8 ounces cream cheese, stirring constantly until melted and smooth.
- Gradually whisk in 2 cups heavy cream, ensuring a smooth consistency.
- Stir in 1 1/2 cups freshly grated Parmesan cheese until melted and the sauce has thickened to your desired consistency (add more heavy cream for thinner sauce).
- Season with 1/4 teaspoon freshly grated nutmeg (optional, but highly recommended!).
- Cook 1 pound fettuccine according to package directions.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked fettuccine to the sauce, tossing gently to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
5g
Fat
161g
Carbs
15g
