A luscious and creamy Alfredo sauce that mimics the beloved Olive Garden restaurant version, perfect for coating fettuccine or your pasta of choice.
Ingredients
Scale:
1/2 cup unsalted butter
2 cloves garlic, minced
2 cups heavy cream
1 1/2 cups grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
1 pound fettuccine pasta
Instructions
Prepare the Pasta: In a large pot, bring salted water to a boil and add the fettuccine. Cook until al dente, usually 8-10 minutes. Reserve a cup of pasta water for the sauce, then drain the rest.
Melt the Butter: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the Cream: Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer, allowing it to thicken slightly. This should take about 5 minutes.
Incorporate the Cheese: Gradually add the grated parmesan cheese, stirring continuously until the cheese melts smoothly into the sauce.
Season the Sauce: Season with salt, pepper, and a pinch of nutmeg if desired. Adjust seasoning to taste.
Combine with Pasta: Add the cooked fettuccine to the saucepan, tossing to coat the pasta evenly with the rich and creamy sauce.
Serve Immediately: Serve your fettuccine alfredo hot, garnished with additional parmesan and freshly ground black pepper if desired.
