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Olive Garden Alfredo Pasta

Score: 4.84. Votes: 224
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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, resulted 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
    • Restaurant/Brand
      Olive Garden
    • 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.

Average rating:

Score: 4.84. Votes: 224
Rating of votes (224)
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Sheri Krause
Nov 30, 2019, 14:03

This is very good! The only thing I did change was I used half-and-half instead of whipping cream and I added a little bit more Parm and four slices of provolone Yum:)

Tiffany West
Dec 3, 2017, 11:27

Each of the Recipes leaves out a little something, you want the best alfrado ever add a tablespoon of flour to your garlic and butter to make a thin rue, before you add the other ingredients, the consistency of the sauce is 10x better also i squeeze a lemon wedge righi before serving the sauce it takes mellows out the flavor just enough to make it the perfect amount of savory

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