Ingredients:

  • 1 pound (454g) dried fettuccine pasta
  • 8 quarts (7.6 liters) water
  • 2 tablespoons salt
  • ½ cup (1 stick) (113g) unsalted butter, cut into cubes
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 2 cups (473ml) heavy cream
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta thoroughly.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
  3. Pour in the heavy cream, salt, and pepper. Bring to a simmer, stirring occasionally, and reduce heat to low.
  4. Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce is smooth and creamy.
  5. Add the drained fettuccine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  6. Serve hot, garnished with extra grated Parmesan cheese. Enjoy your olive garden fettuccine alfredo recipe!