Better Than Olive Garden Fettuccine Alfredo
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My favorite thing to order at Olive Garden in Fettuccine Alfredo. Pasta, cream and cheese – 3 simple ingredients that make a deliciously creamy and comforting dish. Sometimes, the simple dishes are what are the best. I do, however, only allow myself to have it occasionally since it is so high in calories. When a saw a version over at Cooking Classy claiming to be better than Olive Garden fettuccine alfredo, I had to give it a try.
It was simple to make and tasted divine, it just may be better than my Olive Garden fav. It was that rich creamy white sauce that I have come to love. I am hoping it is better on my waistline that the Olive Garden’s too. As long as you just treat yourself to this dish occasionally, it’s no problem.
This recipe has 2 ingredients to make it rich and thick. It includes egg yolks in addition to cornstarch. Then this sauce gets it’s flavor from some garlic powder, onion powder. salt, Parmesan cheese, and Romano cheese. Once that cheese is melted into the sauce it’s ready to serve over some al dente fettuccine noodles.
Here is what you need to make the
Better Than Olive Garden Fettuccine Alfredo
- FETTUCCINE NOODLES
- HEAVY CREAM
- EGGS
- CORNSTARCH
- WHOLE MILK
- GARLIC POWDER
- ONION POWDER
- SALT
- PARMESAN
- ROMANO CHEESE
- PEPPER
Better Than Olive Garden Fettuccine Alfredo
Real Mom Kitchen
Ingredients
- 1 lb fettuccine noodles
- 1 ½ cups heavy cream divided
- 3 large egg yolks
- 2 tsp cornstarch
- 1 ½ cups whole milk
- ¼ tsp garlic powder or more if you love garlic like me
- ¼ tsp onion powder
- ½ tsp salt
- ¾ cup grated Parmesan
- ¾ cup grated Romano cheese
- pepper to taste
- fresh parsley and more Parmesan cheese optional for garnish
Instructions
- Prepare pasta according to package directions. You need to reserve 1/4 cup pasta water for later, so be sure to keep some when it is done cooking.
- While the pasta cooks, prepare the Alfredo sauce.
- Add 1/4 cup of cream to a medium bowl and whisk in the 3 egg yolks and set aside.
- In another bowl, add another 1/4 cup of cream want whisk in the cornstarch. Set aside.
- In a large sauce pan, add the remaining 1 cup of cream and the 1 1/2 cups of whole milk. Heat over medium heat until it begins to simmer. Then reduce heat to medium-low.
- Remove 1/4 cup of the hot cream milk mixture and slowly add it to the cream/egg yolk mixture you set aside while whisking. This prevents the eggs from turning into scrambled eggs.
- Now slowly add that mixture to the sauce pan with the hot milk and cream while whisking.
- Next give the reserved cream/cornstarch mixture a whisk again. Then slowly add it to the hot cream/milk in the sauce pan while whisking.
- Cook over medium low heat fro a few minutes until thickened and coats the back of a wooden spoon.
- Remove from heat and add the garlic powder, onion powder, salt, and cheeses. Blend until the cheese is completely melted.
- At this point you can add some of the reserved pasta water if needed to thin the sauce down. Start with 2 tbsp and work from there until the desired consistency is reached.
- Toss the cooked pasta with the sauce. Add desired amount of pepper and fresh parsley if desired. Serves 4-5.
Recipe adapted from Cooking Classy.
