Improved Olive Garden Alfredo Pasta by Todd Wilbur
Take your taste buds on a creamy, indulgent journey with Todd Wilbur's "Improved Olive Garden Alfredo Pasta," a spot-on replica of the beloved restaurant classic with an elevated twist. This luscious recipe combines a velvety sauce made from butter, heavy cream, and a blend of freshly grated Parmesan and Romano cheeses, perfectly seasoned with garlic, salt, and freshly ground black pepper. Tossed with tender, freshly cooked fettuccine and garnished with aromatic parsley, this dish is comfort food at its finest. Ready in just 30 minutes, it’s the perfect recipe for effortless weeknight dinners or an impressive crowd pleaser for special occasions. Whether you're craving authentic Italian-inspired flavors or looking to perfect your Alfredo game, this copycat recipe delivers restaurant-quality results right in your own kitchen.
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Ingredients
- 4 tablespoons Butter
- 2 cups Heavy cream
- 2 cloves Garlic, minced
- 1.5 cups Freshly grated Parmesan cheese
- 0.5 cups Freshly grated Romano cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 12 ounces Fettuccine pasta
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
Step 2
In a large saucepan or deep skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
Step 3
Slowly pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer. Cook for 5 minutes, allowing the cream to slightly thicken.
Step 4
Reduce the heat to low and gradually whisk in the Parmesan and Romano cheeses, one handful at a time, until completely melted and smooth.
Step 5
Season the sauce with salt and black pepper. Taste and adjust the seasoning as needed.
Step 6
Add the cooked fettuccine to the sauce and toss until the pasta is evenly coated. If the sauce is too thick, stir in a small amount of the reserved pasta water to reach your desired consistency.
Step 7
Transfer the Alfredo pasta to serving plates and garnish with freshly chopped parsley if desired. Serve immediately for best results.
Nutrition Facts
| Serving size | (1310.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4966.0 |
| Total Fat 328.2g | 0% |
| Saturated Fat 195.8g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 947.3mg | 0% |
| Sodium 8845.4mg | 0% |
| Total Carbohydrate 268.6g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 12.7g | |
| Protein 195.5g | 0% |
| Vitamin D 163.8IU | 0% |
| Calcium 4474.2mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 660.9mg | 0% |
Source of Calories