Olive Garden Fettuccine Alfredo Food

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OLIVE GARDEN FETTUCCINE ALFREDO



Olive Garden Fettuccine Alfredo image

Make and share this Olive Garden Fettuccine Alfredo recipe from Food.com.

Provided by Robbie Rice

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup butter
8 ounces cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

Steps:

  • In a medium saucepan, melt butter.
  • When butter is melted, add cream cheese.
  • When the cream cheese is softened, add heavy cream.
  • Season with garlic powder, salt, and pepper.
  • Simmer for 15-20 minutes over low heat, stirring constantly.
  • Remove from heat and stir in parmesan.
  • Serve over hot fettucine noodles.

OLIVE GARDEN FETTUCCINI ALFREDO (COPYCAT



Olive Garden Fettuccini Alfredo (Copycat image

Make and share this Olive Garden Fettuccini Alfredo (Copycat recipe from Food.com.

Provided by MissTinkJordan

Categories     High In...

Time 10m

Yield 3-6 cups, 4-6 serving(s)

Number Of Ingredients 4

8 ounces grated parmesan cheese
1/2 cup salted butter
1 -2 tablespoon minced garlic
2 -4 cups heavy whipping cream

Steps:

  • Depending on how thick or thin of a sauce you like will depend on how much heavy cream you use add garlic to YOUR taste I love garlic so I use 2 heaping tablespoons.
  • Over medium heat in a saucepan melt 1 stick of butter and add the entire container of Parmesan cheese and begin to whisk.
  • Add garlic slowly.
  • Add heavy cream, again whisking until no longer lumpy. At this temp it should come to a boil on its own. When it does, slowly add more heavy cream until the consistency YOU desire, and then remove from heat.
  • Immediately pour over pasta and enjoy !

Nutrition Facts : Calories 861.9, Fat 83.3, SaturatedFat 51.8, Cholesterol 274, Sodium 1116.6, Carbohydrate 6.3, Sugar 0.7, Protein 24.7

ALFREDO FETTUCCINE A LA OLIVE GARDEN



Alfredo Fettuccine a La Olive Garden image

This is an awesome "knock-off" I found on the internet. The only thing I changed was adding a little extra milk, to make the sauce thinner. If you like it thicker, it's easy to adjust the amount of milk. I also like to add a dash of nutmeg, to complete the flavour. The best I've found yet!

Provided by Barbie

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, cut into bits
3/4 cup parmesan cheese, grated
1/2 cup butter
1 cup milk
1 dash nutmeg (optional)
8 ounces dry fettuccine, cooked and drained

Steps:

  • In large saucepan combine cream cheese, parmesan, butter and milk.
  • Stir constantly, cooking gently over med/low heat, until smooth and thickened.
  • Add nutmeg, if desired.
  • Toss pasta lightly with sauce, coating well.
  • Serve.

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