Monday, September 30, 2013

Olive Garden's Fettuccine Alfredo

Friends and family know that when I go to Olive Garden I always order the exact same thing:  the minestrone soup and the fettuccine alfredo.  Why?  Because they are both delicious and, until now, I couldn't duplicate them at home!  Lucky for me I discovered a 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.

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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