How to make Fettuccine Alfredo at home just like the Olive Garden and other Italian restaurants. A quick and easy alfredo sauce recipe that helps make the BEST homemade Fettuccine Alfredo!
If you’ve ever been to Olive Garden, chances are you’ve had or at least heard about their Fettuccine Alfredo. Learn how to make Fettuccine Alfredo at home in no time and not that many ingredients. This copycat recipe is just as good as any Italian restaurant if not better. Check out my Alfredo Sauce and Alfredo Sauce with Cream Cheese for more information and sauce options.
WHAT IS FETTUCCINE ALFREDO?
Fettuccine Alfredo is an Italian pasta dish. It includes a cheesy rich sauce containing Parmesan cheese and other ingredients that may include cream and/or butter, as well as herbs and spices.
You can buy premade alfredo sauces at your grocery store, but nothing compares to homemade. Store-bought alfredo sauce just doesn’t compare to what you will get at home!
HOW TO MAKE FETTUCCINE ALFREDO
- Cook the fettuccine according to the box for al dente.
- While the pasta is cooking, make the easy alfredo sauce. Melt the butter then add the garlic, slowly whisk in the cream, then stir in the Parmesan, salt, and pepper. Keep the sauce warm while pasta finishes cooking. If you have trouble, see How to Thicken Alfredo Sauce.
- Drain the pasta, but reserve a little of the water, then stir the pasta into the alfredo sauce and cook about a minute or two. Add a little of the reserved water if needed to thin the sauce just slightly.
- Top the pasta with more Parmesan, pepper, and any of your favorite herbs or spices.
If you don’t like fettuccine, you could use your favorite pasta. Heartier types of pasta seem to work better with this sauce in my opinion.
Be sure to keep the sauce warm and whisk every now and then while the pasta is still cooking.
TIPS FOR THE BEST FETTUCCINE ALFREDO
- Use good quality Parmesan cheese that you grate yourself at home and not the cheese you find in the “shaker” containers near the pasta in your grocery store.
- Undercook the pasta just slightly, drain (don’t rinse the pasta), then let the fettuccine cook slightly in the pasta so it soaks up that rick cheesy alfredo sauce.
- Be careful about making substitutions. You may be disappointed with lower fat alternatives.
- Top the Fettuccine Alfredo with a little more cheese and freshly ground black pepper.
WHAT GOES WITH FETTUCCINE ALFREDO?
- Chicken or shrimp are great additions to Fettuccine Alfredo
- Precooked vegetables such as mushrooms, peas, spinach, or broccoli are also good to mix into the pasta and sauce
- Serve some green vegetables or a salad alongside (maybe even some Italian Green Beans)
- Garlic bread or rolls are always the best with pasta dishes as well
These easy Italian Green Beans and Homemade Dinner Rolls would be perfect.
Quick video on how to make homemade Alfredo sauce…
Now that you know how to make the BEST Fettuccine Alfredo, I hope your family enjoys this homemade Italian meal! If you enjoyed this recipe, please let me know in the comments below. Check out my Cajun Shrimp Alfredo for a similar meal but full of shrimp and Cajun flavors!
Be sure to make a Cannoli Cake or Cannoli Cookies for dessert. :)
Fettuccine Alfredo
Ingredients
- 1 pound fettuccine
- 2 Tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Toppings (optional): more freshly grated Parmesan cheese and black pepper
Instructions
- Make pasta according to package directions in salted water (no oil) for al dente.
- Meanwhile, place a large saucepan or skillet over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese, salt, and pepper until smooth and thick. Reduce heat to very low and keep warm while pasta is finishing cooking.
- When pasta is al dente, drain pasta (do not rinse) reserving about 1/2 cup of pasta water. Stir pasta into alfredo sauce and cook and stir about one to two minutes. Add a little reserved pasta water if desired to thin sauce if needed.
- Serve immediately. Sprinkle a little more Parmesan cheese and freshly ground black pepper on top if desired.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I made this sauce for my son’s cross country team. They loved it.
I cooked it very slowly and didn’t let the milk boil. It got really thick and made a great dish the next night.
Awww thank you so much! :)
For some reason, my star rating didn’t work before but I just wanted to come back to give this gorgeous dish 5 stars! :)
Homemade is for sure always better! Love your creamy alfredo! Absolutely perfect!
I really wish this were an “every day” treat instead of an every year treat for me. Next time I decide to indulge, I’m making this recipe.
I agree with you on the quality of the parmesan cheese. It makes all the difference and the perfect fettuccine alfredo.
This is going to become a weeknight favorite at my house. Alfredo is one thing that all my family will eat and I won’t hear any complaining. It’s so nice to have a solid basic recipe for this!
Gorgeous recipe with simple instructions…my favorite kind! Especially for a classic alfredo. Thanks for sharing :)