copycat recipe for the fettuccine alfredo online that, for me, is close enough to the real thing that I haven't been to Olive Garden in over a year. And it's easy!
Of course the recipe calls for heavy cream - that's why it's so delicious! However, I have discovered a way to cut a little fat and not lose out on the thick and creamy texture of the sauce. I mix fat-free half-&-half with a little cornstarch to replace the heavy cream. It works!
If you have a husband like mine who doesn't consider "plain" pasta to be a "real" meal, add some sliced, grilled chicken or sauteed shrimp to round it out.
OLIVE GARDEN'S FETTUCCINE ALFREDO
slightly adapted from TopSecretRecipes
1 stick (1/2 cup) unsalted butter
4 garlic cloves, minced or pressed
2 cups heavy cream OR 2 cups fat-free half-&-half whisked w/ 1 1/2 Tbsp. cornstarch
1/2 cup grated Parmesan + more for garnish
salt and pepper, to taste
12-16 oz. fettuccine pasta
Prepare pasta according to package directions.
While pasta is cooking, melt butter in a saucepan over med-low heat. Add garlic and cream or half-&-half mixture and bring to a simmer. Whisk in cheese and simmer for 8 minutes, stirring occasionally - do not boil or sauce will separate! Add salt and pepper, to taste.
Drain pasta and toss with sauce. Serve with a sprinkle of Parmesan.
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