Ultimate Olive Garden Alfredo Pasta (Print version)
A creamy copycat Olive Garden Alfredo pasta with fettuccine, garlic, butter, cream, milk, and freshly grated Parmesan.
# Ingredients:
For the pasta
01 -
1 lb (450 g) fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta water, as needed
For the Alfredo sauce
04 -
6 tablespoons (85 g) unsalted butter
05 -
4 cloves garlic, finely minced
06 -
1 tablespoon all-purpose flour
07 -
2 cups (480 ml) heavy cream
08 -
1/2 cup (120 ml) whole milk
09 -
2 cups (200 g) freshly grated Parmesan cheese
10 -
1/4 teaspoon fine salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
02 -
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30-45 seconds, stirring often, until fragrant but not browned.
03 -
Whisk in the flour and cook for 1 minute. The mixture should look smooth and pale, with no dry flour left in the pan.
04 -
Slowly whisk in the heavy cream, then the milk. Cook for 3-5 minutes, stirring often, until the sauce is steaming and lightly thickened.
05 -
Turn the heat to low or remove the pan from the burner. Add the Parmesan in small handfuls, whisking until smooth before adding more. Season with salt and pepper.
06 -
Add the drained fettuccine to the sauce and toss with tongs until coated. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and loose enough to coat the noodles.
07 -
Taste and adjust the seasoning. Serve immediately with parsley, extra black pepper, and more Parmesan if desired.
# Good to know:
01 -
Best served immediately while the sauce is hot and glossy.
02 -
Reserve pasta water before draining so you can loosen the sauce.
03 -
Use freshly grated Parmesan for the smoothest melt.