I have not been to Olive Garden in many years, and I'm not sure I've ever had their Alfredo Sauce, but I did like this recipe enough to make it twice. (By the way, Alfredo Sauce is not Italian...you do not find it here unless you are in a very touristy area trying to attract Americans. Also... adding chicken to a pasta dish is downright sacrelige over here, so forget finding Chicken Alfredo Pasta! Lol. Also, adding garlic to a cream pasta dish is probably iffy, at best. Italy is full of strict food rules. It's ok though, we can still enjoy this American dish. :) ) I liked this recipe because it's not JUST heavy cream, butter and cheese. There is a roux and some milk added in addition to those ingrdients- ha ha. It's easy to make- the last time I made it, I overcooked the flour/butter mixture a little, so it made the color of the sauce a bit darker. Still delicious, though.
6 tbsp salted butter
1 tbsp minced garlic
2 tbsp all-purpose flour
1 ½ cups heavy whipping cream
1 ½ cups whole milk
1 cup Parmesan cheese shredded
1 tsp garlic powder
½ tsp salt
16 oz package dry fettuccine
1 tbsp minced garlic
2 tbsp all-purpose flour
1 ½ cups heavy whipping cream
1 ½ cups whole milk
1 cup Parmesan cheese shredded
1 tsp garlic powder
½ tsp salt
16 oz package dry fettuccine
Fresh parsley finely chopped, optional
1. Cook pasta per package directions, drain and set aside.
2. In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine. Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes. Add Parmesan cheese and whisk together.
3. Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce. Garnish with fresh parsley and serve.
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