Description

A copycat of the Olive Garden Fettuccine Alfredo sauce recipe. Ready in less than 30 minutes. Add meat or vegetables of choice for a family favorite!

Ingredients

Scale

1 pound fettuccine
1/4 pound unsalted butter
2 cups heavy cream
1/4 teaspoon nutmeg
1 1/2 cups freshly grated Parmesan
salt
black pepper

Instructions

Step: Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
Step: As the water is starting for the pasta, combine the butter and cream in a large pot or a wide skillet with tall edges. Heat over medium until the butter is melted into the cream.
Step: Turn heat down to medium low. Add the nutmeg to the cream and butter mixture. Whisk to combine.
Step: Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
Step: Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream). If too thin, let it cook a little longer.
Step: Mix in steamed vegetables or serve with chicken or plant-based sausage if desired. Serve immediately.

Notes

The quality of the cheese is very important since it is the star of the dish. Use any freshly grated Parmesan cheese. Lighten the dish with adding steamed vegetables, such as peas or broccoli. Add some chicken or plant-based sausage for the meat lovers. Make shredding cheese easy by using a food processor. To ensure a truly vegetarian dish, make sure the cheese is vegetarian.

Prep Time: 0 minutes
Cook Time: 20 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 1197 kcal
Sugar: 3 g
Sodium: 673 mg
Fat: 82 g
Saturated Fat: 49 g
Unsaturated Fat: 33 g
Trans Fat: 0 g
Carbohydrates: 85 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 345 mg

Keywords: 30 Min or Less, Copycat, Pasta, Vegetarian