Score: 4.84. Votes: 225
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Here's an updated Olive Garden fettuccine alfredo recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. Also check out our copycat Olive Garden toasted ravioli recipe!
Source: Top Secret Restaurant Recipes by Todd Wilbur.
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- 1/2 cup (1 stick) butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/8 teaspoon ground black pepper
- Pinch salt
- 1/2 cup grated Parmesan cheese
- 1 12-ounce box fettuccine pasta
- (or your choice of pasta)
- Do This
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Restaurant/BrandOlive Garden
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Instructions
1. Melt butter in a medium saucepan over medium/low heat.
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer the sauce for 8 minutes or until thick.
3. While the sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.
Makes 2 to 3 large servings.
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Reviews
Vicki Cooke
Jan 4, 2021, 16:22
Honestly, this is the best Alfredo sauce I’ve ever eaten. I didn’t have fettuccine so I used bowtie pasta which was really a blessing because the delicious sauce clung to them. There were clean bowls all around the table!
Pennie
May 18, 2016, 22:00
I have tried a few Alfredo recipes before but this is the best, I couldn't stop eating it. I followed the recipe and it was perfect, added chicken and served with warm rolls , yum . Thank you Todd!
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
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